½ cup brown sugar, firmly packed
1 ½ Tbsp. cornstarch
½ tsp. nutmeg
½ cup cold water
5 cups sliced fresh peaches or canned, well drained peaches
1 Tbsp. butter
1 Tbsp. lemon juice
1/8 tsp. almond extract
Heat oven to 400º. Butter a 1 ½ quart shallow baking dish. Combine sugar, corn starch and nutmeg. Stir in water until smooth. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add peaches; return to a boil. Remove from heat. Stir in butter, lemon juice and almond extract.
Biscuits:
1 1/3 cups packaged butter-milk biscuit mix
2 Tbsp. sugar
1/3 cup light cream or half and half
Combine biscuit mix and sugar. Add cream and stir just until a soft dough forms. Using a tablespoon, drop mixture over hot base to make 8 biscuits. Sprinkle with almonds.
Bake about 15 minutes. Serve warm with scoops of vanilla ice cream.
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