CONTEST DESSERT: Peach-Apricot Cobbler

PEACH-APRICOT COBBLER
An original recipe by BumbleBeeBoogie

This is a great dish to make when fresh peaches and apricots are not in season.

Preheat the oven to 400 degrees F.

Filling:

1/4 cup granulated white sugar
1/4 cup firmly packed brown sugar
1 can (1 pound 13 ounces) sliced cling or freestone peaches, drained, juice reserved
1 can (10-1/2 ounces) apricot halves, drained, juice reserved
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup canned crushed pineapple, drained

In a medium saucepan, mix together the sugars and cornstarch. Stir in 1/2 cup each of the reserved peach and apricot juices. Cook over medium heat, stirring constantly, until the mixture boils and thickens, 2 minutes. Remove from the heat. Stir in the butter, cinnamon, and nutmeg. Add the peaches, apricots and crushed pineapple. Spoon the fruit mixture into a 1-1/2 quart buttered casserole.

Topping:

1/2 cup all-purpose flour
1/4 cup granulated white sugar
1/4 cup firmly packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1 large egg

Mix together in a bowl the flour, sugars, baking powder, salt, butter, and egg. Spoon the topping over the fruit mixture. Bake the cobbler until the topping is lightly golden, 30 minutes. Transfer the casserole to a wire rack to cool slightly.

Garnish:

1 cup heavy cream
2 tablespoons pineapple preserves
1/2 teaspoon ground cinnamon

Beat together the cream, pineapple preserves and cinnamon at medium speed until soft peaks form. Serve the cobbler warm, topped with the whipped cream mixture. Serves 8.