Peach and Apricot Cobbler

Ok, so I said I got a bunch of apricots, too. So I went looking for a peach/apricot recipe. Because I really had way too many peaches for just the one peach pie.

By the way the trick is to take this stuff to work, because it is way too good and tempting to leave around the house. I'd be eating Peach Pie for breakfast. In fact I'm tempted to have some right now, when I should be going to bed. Having to take it into work also keeps me from trying a piece. You hate to take in a pie that looks like leftovers.

So here's the winning recipe:
PEach Apricot Cobbler Recipe
No it didn't win anything other than my selection of it as the recipe to use to prepare my wonderful fresh apricots.

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1/2 cup granulated sugar
2 tablespoons cornstarch
1 can (1lb 13 oz)sliced peaches, drained, juice reserved
1 can(10 1/2 oz)apricots
1 tablespoon butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
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CRUST
1/2 cup all purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter softened
1 large egg
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TOPPING
1 cup heavy cream
2 tablespoons honey, at room temperature
1 teaspoon ground cinnamon
PREPARATION:
In a medium saucepan, mix together sugar and cornstarch; stir in 1/2 cup reserved peach juice. Cook cornstarch and juice mixture over medium heat, stirring constantly, until mixture boils and thickens, or about 2 minutes.

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I really enjoy the recipes with the sort of glaze, or mashed up, carmelized sauce, it's really quite decadent.

So here's the result:


And here are the remaining apricots (next time I'll take some pictures of the produce before hand):


The ones on the left looked a bit dodgy, so I didn't use them. It looks like I may still need to (get to) try another apricot recipe. Tomorrow's my boss's birthday, so I may be able to unload a fair amount of these baked treats at the office.

I've got loads of squash & zucchini to cook too. I'll give you a look at that tomorrow.