Recipe - Peach And Blueberry Cobbler

FOR FILLING
One fourth cup Sugar
1 tablespoon Cornstarch
5 cup Peaches; peeled, pitted and
cut into thick slices
2 cup Blueberries
2 tablespoon Orange liqueur
4 tablespoon Melted
Butter to grease dish

FOR BISCUIT DOUGH
1 cup All purpose flour
1 One half teaspoon Baking powder
2 tablespoon Sugar
One fourth teaspoon Salt
4 tablespoon Chilled butter; cut into
tablespoon pieces
1/3 cup Light cream
2 tablespoon 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 10inch round
pyrex pie plate or 8inch

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 1/2inch 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

: Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:48:32 0500

From: Gail Shermeyer 4paws@netrax.net