Cobbler features fabulous topping

RECIPE FINDER

July 19, 2000|By Ellen Hawks | Ellen Hawks,SUN STAFF

Antoinette Pujia of Dunbar, Pa., wrote that she would be forever grateful for a peach cobbler recipe that was made with canned peaches.

Her response came from Elsie Hegwood of Baltimore, whose recipe called for canned apricots and peaches. Just peaches may be used. She described the topping as "especially delicious."

Peach Cobbler

Serves 6-8

1/2 cup granulated sugar

2 tablespoons cornstarch

1 (one-pound) can sliced peaches, drained with juice reserved

1 (10 1/2 -ounce) can apricot halves, drained with juice reserved (or, all peaches may be used)

1 tablespoon butter

1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg

TOPPING: 1/2 cup all-purpose flour

1/2 cup granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter

1 large egg

Preheat oven to 400 degrees. Mix together sugar and cornstarch. Stir in 1/2 cup each reserved juices, or 1 cup peach juice.

Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in butter, cinnamon and nutmeg. Add fruit. Spoon into 1 1/2 -quart casserole. Mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture. Bake until topping is golden, about 25 minutes. Serve warm or at room temperature, topped with whipped cream flavored with a little honey and ground cinnamon.

Tester Laura Reiley's comments: "The cobbler has a fabulous crisp topping that contrasts nicely with the soft fruit. The syrup made with the fruit juices is very sweet, so I would suggest using unsweetened whipped cream as a topping to offset some of this sweetness. The cobbler is best served warm."

Recipe requests

Sharon Fields of Glen Burnie wrote that she had recently tasted a filled/stuffed strawberry that had been placed in a small cupcake paper. "The filling was rather firm and not too sweet. My guess is cream cheese and something. I would love to have the recipe for the filling," she says.

James Weitzel of Jefferson says he is seeking a recipe for "Shrimp Scampi which was served at the Blue Jay Restaurant on St. Paul Street. Would really appreciate help in locating this recipe. I have tried many different recipes from various cookbooks, but none is like the Blue Jay's!"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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