Peachy Caramel Cobbler RecipeTagged in Pies And Pastries
Drain peaches, reserving 1 cup syrup; set aside.
Combine flour, salt, nut mixture from refrigerated rolls and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish.
Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown.
Yields 8 servings.
- 1 (29 ounce) can sliced peaches
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 package refrigerated caramel-Danish rolls w/nuts
- 1/2 teaspoon grated lemon rind (optional)
- 3/4 cup ginger ale
- 1 tablespoon butter or margarine
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