great romantic dessert
Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Cut shortening or butter into flour, 12 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach ? Strawberry mixture. Bake until topping is golden brown, 25 to 30 minutes. Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream or golden meringue.
Enjoy!
Meringue Topping
*This is my favorite meringue, because it will hold it?s shape for piping decorative shapes and can be served cold or scorched using a kitchen torch.
3 egg whites
*room temp whites are best
1 cup sugar
1 teaspoon cornstarch
*I also added 1 teaspoon of meringue powder but it isn?t necessary.
Directions:
Using a hand or stand mixer fitted with whisk attachment, or beaters; beat egg whites, starting on low speed. Once whites are soft & very fluffy, gradually add the sugar. Dont rush this step. Add the sugar very slowly! Increase mixer speed to high and beat until very stiff, glossy peaks form. (about 10 minutes) Add the Cornstarch and beat for another 2 minutes.
Transfer meringue to a pastry bag and use decorative tips for piping on top of desserts. Take a kitchen torch and brown the meringue is desired. (I just use my husbands torch that resides in the garage!)
Variations:
Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe
Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.
Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 tsp. Almond extract for the lemon juice.
Plum Cobbler: Substitute 4 cups sliced plums (about 14 large) for the peaches; increase sugar in plum mixture to 3/4 cups, cornstarch to 3 tablespoons and cinnamon to 1/2 cinnamon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 577 | ||
Calories from Fat: 91 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 6mg | 2 % | |
Sodium 140.5mg | 5 % | |
Potassium 62.2mg | 2 % | |
Total Carbohydrate 120.2g | 35 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 119g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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