Rhubarb Peach Shortcake 1/4 cup packed brown sugar 1 tablespoon cornstarch 16 ounce can sliced peaches -- undrained 2 cups chopped fresh or frozen rhubarb 1/2 teaspoon vanilla extract 1 tube (5 to 6 ounces) refrigerated buttermilk biscuits 1 tablespoon sugar
In a saucepan, combine brown sugar and cornstarch. Drain peaches, saving 1/2 cup liquid. Set peaches aside. Stir reserved liquid into brown sugar mixture; bring to a boil. Cook and stir for 2 minutes. Add rhubarb; simmer for 8 minutes. Stir in peaches and vanilla. Pour into an ungreased 8" round baking pan. Dip one side of biscuits in sugar; place over hot fruit with sugar side up. Bake uncovered at 375 degrees for 20 to 24 minutes or until biscuits are golden brown. Serve warm. **************Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. (http://food.aol.com/tyler-florence?video=4&?NCID=aolfod00030000000002) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
