Recipe#4851

Title: Peach And Blueberry Cobbler

  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
  Reserved
  
  Recipe By     : COOKING MONDAY TO FRIDAY SHOW # MF 6726
                        For filling:
  
  From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
  Oct 1996 17:48:32 -0500

      Yield: 1 servings
 
    1/4 c  Sugar
      1 tb Cornstarch
      5 c  Peaches -- peeled, pitted
           And
           Cut into thick slices
      2 c  Blueberries
      2 tb Orange liqueur
      4 tb Melted
           Butter to grease dish
           For biscuit dough:
      1 c  All purpose flour
  1 1/2 ts Baking powder
      2 tb Sugar
    1/4 ts Salt
      4 tb Chilled butter -- cut into
           Tablespoon
           Pieces
    1/3 c  Light cream
      2 tb Melted butter and sugar
           Whipped cream or ice cream
           Optional
 
  For the filling mix sugar with cornstarch and toss
  that with peaches and blueberries. Transfer them to
  the bottom of a lightly buttered shallow baking dish
  (9 or 10-inch round pyrex pie plate or 8-inch square
  one.) Preheat the oven to 425 degrees. For the dough,
  in a food processor combine the flour, baking powder
  and salt; cut in chilled butter and process with cream
  to make a dough.
  
  Roll out to about 1/2-inch thick into a shape to fit
  your baking pan. Or cut into biscuits and set
  biscuits, touching each other over fruit. Drizzle
  biscuits with melted butter and sugar and bake for 40
  minutes or until biscuits are golden and fruit
  underneath bubbling. Serve hot, warm or at room
  temperature with cream or ice cream.
  
  Yield: 6 to 8 servings