| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
cn |
(Large) sliced peaches, drain-reserve juice |
| 1 |
cn |
Apricot halves, drain-reserve juice |
| 1 |
tb |
Margarine |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Margarine, softened |
| 1 |
lg |
Egg |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Honey, at room temperature |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
GARNISH
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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