Discussion Boards
Peach Melba Cobbler
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A tangy blend of fruit topped with golden, pillowy biscuits. This soft, juicy dessert will warm you from the inside out.
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Frozen sliced peaches
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3 1/2 cups
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875 mL
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Frozen whole raspberries
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2 cups
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500 mL
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Granulated sugar
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1 cup
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250 mL
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All-purpose flour
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1 1/2 cups
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375 mL
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Granulated Sugar
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2 tbsp.
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30 mL
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Baking powder
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1 tbsp.
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15 mL
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Salt
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1/2 tsp.
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2 mL
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Hard margarine (or butter)
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1/4 cup
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16 mL
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Milk
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3/4 cup
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175 mL
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Put peaches and raspberries into ungreased 8 x 8 inch (20 x 20 cm) pan. Sprinkle with first amount of sugar. Cover tightly with foil. Preheat gas barbecue to high. Place pan on ungreased grill. Turn burner under pan to low and leave opposite burner on high. Close lid. Cook for 35 to 40 minutes until hot.
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Stir next 4 ingredients in medium bowl. Cut in margarine until crumbly.
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Add milk. Stir until just moistened. Remove fruit mixture from barbecue, closing lid to preserve temperature inside. Remove foil cover. Drop batter by tablespoonfuls over hot fruit. Return to barbecue. Cook, uncovered, for about 30 minutes until browned and wooden pick inserted in centre of topping comes out clean. Serves 6.
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1 serving:
596 Calories; 9.1 g Total Fat (5.5 g Mono, 1.1 g Poly, 2 g Sat); 1 mg Cholesterol; 127 g Carbohydrate; 7 g Fibre; 6 g Protein; 505 mg Sodium
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Reprinted from Year-Round Grilling © Company's Coming Publishing Limited
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