PEACH-APRICOT COBBLER

These two fruits combine beautifully to make a homey, warm-from-the-oven dessert.

30 minutes preparation,
30 minutes baking

Makes 8 servings

1/2 cup granulated sugar
2 tablespoons cornstarch
1 can (1 pound 13 ounces) sliced peaches, drained, juice reserved
1 can (10-1/2 ounces) apricot halves, drained, juice reserved
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Topping
1/2 cup all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1 large egg

Garnish
1 cup heavy cream
2 tablespoons honey, at room
temperature
1/2 teaspoon ground cinnamon

1 Preheat oven to 4000 F .
2 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.
3 Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon fruit mixture into a l-1/2 quart casserole.
4 To prepare topping, mix together flour, sugar, baking powder, salt, butter, and egg. Spoon topping over fruit mixture.
5 Bake cobbler until topping is lightly golden, 30 minutes. Transfer casserole to a wire rack to cool slightly.
6 To prepare garnish, beat together cream, honey, and cinnamon at medium speed until soft peaks form.
7 Serve cobbler warm, topped with spiced whipped cream.

Baking Tips
Try this dish with other canned fruit already on your pantry shelf. Use any combination of plums, pears, pineapple, or mandarin oranges.