1 tb Cornstarch
10 oz Package frozen
Raspberries, thawed 2 1/2 c Sweetened sliced peaches
1 ds Salt
. . . 1 1/2 c Packaged biscuit mix
2 tb Sugar
1/3 c Milk
3 tb Butter or margarine, melted
One of the most delicious homey desserts we’ve ever tasted!– In saucepan, mix cornstarch with a little of the raspberry syrup. Add remaining syrup and raspberries, the peaches; and salt. Cook over medium heat, stirring constantly, till thick and clear. Turn into 1 1/2- quart casserole or 10 x 6 x 1 1/2 inch baking dish. Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well. Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400?) 20 minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6 servings. Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches or one 1-pound can (2 cups) sliced peaches. For either, include the syrup, and then increase the cornstarch to 2 tablespoons.