Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Apricots -- Pitted |
| 2 tablespoons | Butter |
| ⅔ cup | Sugar |
| ¾ teaspoon | Cinnamon |
| 1 | Egg -- Beaten |
| Fluffy Biscuit Dough |
NOTE: THIS DISH MAY BE PREPARED WITH VIRTUALLY ANY OTHER FRUIT OTHER THAN APRICOTS: APPLES, PEACHES, PLUMS, BLACKBERRIES, BLUEBERRIES, CHERRIES, ETC.
Preheat the oven to 425 degrees. Combine the apricots, sugar and beaten egg in a saucepan. Heat, stirring, until the mixture begins to thicken - do not let it boil. Prepare half the recipe for Fluffy Biscuit Dough. Place the dough in the bottom of the greased (8" x 8") pan. Cover it completely with the hot fruit mixture. Dot with the butter and sprinkle with the cinnamon.
Bake about 30 minutes. Serve with heavy cream.
Recipe By : Joel Ehrlich <Joel.Ehrlich@...> From: Ladies Home Journal- August 1991 File