Checkerboard Peach Cobbler Recipe
Ingredients
| Pie filling | 1 Can (10oz) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Orange package | 1 , refrigerated | |
| Danish rolls with icing | ||
Directions
Blend pie filling, brown sugar, raisins, salt and almond extract in a medium size bowl; spoon into a baking pan, 8x8x2.
Separate rolls, following label directions; set container of icing aside for Step 3.
Unwind each roll into a strip, then twist strip several times to make a rope about 8 inches long.
Place 4 of the ropes, spacing evenly, over peach filling in pan; place remainder crosswise over top to make a checkerboard design.
Bake in moderate oven (375°) 35 minutes, or until topping is golden.
Spread icing thinly over top.
Serve warm, with cream, if you wish.
Separate rolls, following label directions; set container of icing aside for Step 3.
Unwind each roll into a strip, then twist strip several times to make a rope about 8 inches long.
Place 4 of the ropes, spacing evenly, over peach filling in pan; place remainder crosswise over top to make a checkerboard design.
Bake in moderate oven (375°) 35 minutes, or until topping is golden.
Spread icing thinly over top.
Serve warm, with cream, if you wish.
Chef
