| 3 | cups drained sliced peaches (from two 24.5-oz jars) |
| 3 | cups sliced peeled fresh pears (3 to 4 medium) |
| 2 | teaspoons lemon juice |
| 1/2 | cup sugar |
| 1/3 | cup water |
| 1/4 | cup cornstarch |
| 1/2 | teaspoon ground cinnamon |
| 1 | cup sliced fresh strawberries, or fresh or frozen blackberries |
| 1/4 | cup butter or margarine, melted |
| 2/3 | cup sugar |
| 1 | can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits) |
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- Heat oven to 350°F. In medium bowl, toss peaches and pears with lemon juice.
- In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon to boiling over medium heat. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add strawberries; cook and stir 1 minute. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Cover to keep hot.
- In small bowl, place melted butter. In another small bowl, mix 2/3 cup sugar and remaining 1/4 teaspoon cinnamon.
- Separate dough into 8 biscuits. Cut each biscuit into quarters. Lightly roll each biscuit piece in melted butter, then in sugar mixture to coat. Arrange biscuit pieces point sides down on hot fruit mixture.
- Bake 35 to 45 minutes or until biscuit pieces are deep golden brown and bottoms are no longer doughy. Cool at least 20 minutes before serving.
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