Persian Peaches
INGREDIENTS:
1 tb Cornstarch . . .
10 oz Package frozen 1 1/2 c Packaged biscuit mix
Raspberries, thawed 2 tb Sugar
2 1/2 c Sweetened sliced peaches 1/3 c Milk
1 ds Salt 3 tb Butter or margarine, melted
1 tb Cornstarch . . .
10 oz Package frozen 1 1/2 c Packaged biscuit mix
Raspberries, thawed 2 tb Sugar
2 1/2 c Sweetened sliced peaches 1/3 c Milk
1 ds Salt 3 tb Butter or margarine, melted
One of the most delicious homey desserts we've ever tasted!--
In saucepan, mix cornstarch with a little of the raspberry syrup. Add remaining syrup and raspberries, the peaches; and salt. Cook over medium heat, stirring constantly, till thick and clear. Turn into 1 1/2-
quart casserole or 10 x 6 x 1 1/2 inch baking dish.
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well. Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400?) 20 minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6 servings.
Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches or one 1-pound can (2 cups) sliced peaches. For either, include the syrup, and then increase the cornstarch to 2 tablespoons.
In saucepan, mix cornstarch with a little of the raspberry syrup. Add remaining syrup and raspberries, the peaches; and salt. Cook over medium heat, stirring constantly, till thick and clear. Turn into 1 1/2-
quart casserole or 10 x 6 x 1 1/2 inch baking dish.
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well. Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400?) 20 minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6 servings.
Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches or one 1-pound can (2 cups) sliced peaches. For either, include the syrup, and then increase the cornstarch to 2 tablespoons.