Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| 2 tablespoons | Cornstarch |
| 1 can | (Large) sliced peaches, drain-reserve juice |
| 1 can | Apricot halves, drain-reserve juice |
| 1 tablespoon | Margarine |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ½ cup | All-purpose flour |
| ½ cup | Sugar |
| ¾ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 2 tablespoons | Margarine, softened |
| 1 large | Egg |
| 1 cup | Heavy cream |
| 2 tablespoons | Honey, at room temperature |
| ½ teaspoon | Cinnamon |
TOPPING
GARNISH
Preheat oven to 400* F. In a medium saucepan, mix together sugar and cornstarch. Stir in ½ 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 1½ 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@...> on Jul 06, 1997