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Peach Cobbler

Source: Good To Eat
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes 8 servings
8 ripe peaches; or 6 cups sliced frozen peaches, thawed
1 tablespoon honey
1 tablespoon sugar
Grated zest of 1 orange ( optional)
1/4 teaspoon ground cinnamon
Pastry for two 9-inch crusts, rolled to 1/4-inch thickness
2 tablespoons whole milk
Low-fat frozen yogurt or ice cream for serving
Preheat oven to 350 degrees F.

If using fresh peaches, in a large stockpot bring 4 quarts of water to a boil. Drop the peaches in the boiling water for 30 seconds. Refresh in cold water. Peel the peaches and remove the pits.

Chop the peaches and place in a large mixing bowl. Stir in the honey, sugar, orange zest ( if used), and cinnamon. Divide the mixture evenly into eight 6-ounce custard dishes.

Cut the pastry into 8 rounds, slightly larger than the custard dishes. Lay the pastry over the dishes and let the excess hang over the sides. Crimp lightly with a fork around the rim. Make several slits to allow the steam to escape. Brush the crust with the milk. Place on a baking sheet and bake for 30 to 35 minutes.

Serve warm with low-fat frozen yogurt or ice cream.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 221
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 31g
Sodium: 206mg
% Cal. from Fat: 45%
Cholesterol: 1mg
Protein: 2g
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