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Recipe Name: Presto Peach Melba Cobbler Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

2 1-lb sliced peaches
2 Fresh raspberries, 1/2-pt
3 Tablespoon(s) Granulated Sugar
2 Teaspoon(s) Grated lemon peel
1/4 Teaspoon(s) Ground cinnamon
1 7.5-oz refrigerator
buttermilk biscuits
Whipped cream, optional
Heat oven to 375 degrees. Combine peaches, raspberries, 2 tablespoons
sugar, and grated lemon peel in 9-inch square baking dish; stir gently
but well to mix; bake 10 minutes. Meanwhile, combine remaining 1
tablespoon sugar and cinnamon; set aside. Remove baking dish from
oven; arrange biscuits over fruit in one layer; sprinkle with
cinnamon-sugar mixture. Cover with foil; bake 5 minutes. Uncover; bake
5 minutes longer until biscuits are golden brown and cooked through
and fruit is hot and bubbly. Serve with whipped cream, if desired.
Makes 6 servings. REDBOOK, JUN 1990 From a collection of my mother's
(Judy Hosey) recipe box which contained lots of her favorite recipes,
clippings, etc. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 228
Calories From Fat: 8
Total Fat: <1g
Cholesterol: <1mg
Sodium: 119.2mg
Potassium: 169.5mg
Carbohydrates: 48.1g
Fiber: 2.8g
Sugar: 6.7g
Protein: 6.9g

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