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Peach-apricot Cobbler

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Pies 8 Servings

INGREDIENTS

1/2 c Sugar
2 T Cornstarch
1 Large sliced peaches
drain-reserve juice
1 Apricot halves
1 T Margarine
1/2 t Cinnamon
1/4 t Nutmeg
1/2 c All-purpose flour
3/4 t Baking powder
1/4 t Salt
2 T Margarine, softened
1 Egg
1 c Heavy cream
2 T Honey, at room temperature

INSTRUCTIONS

Preheat oven to 400* F. In a medium saucepan, mix together sugar and
cornstarch. Stir in 1/2 cup each of reserved peach and apricot  juices.
Cook over medium heat, stirring constantly, until mixture  boils and
thickens, 2 minutes. Remove from heat. Stir in butter,  cinnamon and
nutmeg. Add peaches and apricots. Spoon fruit mixture  into a 1 1/2
quart casserole.  To prepare topping: mix together flour, sugar, baking
powder, salt  butter and egg. Spoon topping over fruit mixture.  Bake
cobbler until topping is lightly golden, 30 minutes. Reansfer
casserole to a wire rack to cool slightly.  To prepare garnish: beat
together cream, honey, and cinnamon at medium  speed until soft peaks
form.  Serve cobbler warm, topped with spiced whipped cream.  Recipe
by: TOH Posted to MC-Recipe Digest V1 #657 by Barbara Dianne  Waller
<dwaller@frontier.gulf.net> on Jul 06, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 64mg
Sodium: 189.1mg
Potassium: 45.6mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: 16.9g
Protein: 2.3g


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