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Recipes
Shopping list
Ingredients
- Cooking spray
- 6 plumcots (about 1 lb), coarsely chopped
- 2 tablespoons + 1 teaspoon sugar, divided
- 2 teaspoons cornstarch
- ½ teaspoon fresh orange zest
- ¼ teaspoon almond extract
- 1 (5-ct, 10.2-oz) can big, flaky homestyle biscuits
- whipped topping (optional)
Steps
- Preheat oven to 375°F. Coat muffin pan with spray. Combine plumcots, 2 tablespoons sugar, cornstarch, zest, and extract.
- Divide each biscuit into two halves by pulling apart in the middle. Flatten each half with fingertips, then press to fit in muffin cups.
- Divide plumcots into cups; sprinkle edges with remaining sugar. Bake 12–15 minutes or until golden and plumcots are tender.
Other Preparation Methods
Dessert Sauce: Coarsely chop 1 lb plumcots; place in saucepan on medium. Stir in ½ cup fresh orange juice and 2 tablespoons cinnamon sugar; cook and stir 8–10 minutes or until softened. Process one-half of the sauce in food processor until smooth; stir into remaining plumcots. Serve over ice cream.
Grill: Cut 1 lb plumcots in half; remove pit. Place on preheated (medium) grill; grill 2–3 minutes on each side or until grill marks are visible. Top with honey and granola to serve.
Other Preparation Methods
- Dessert Sauce: Coarsely chop 1 lb plumcots; place in saucepan on medium. Stir in ½ cup fresh orange juice and 2 tablespoons cinnamon sugar; cook and stir 8–10 minutes or until softened. Process one-half of the sauce in food processor until smooth; stir into remaining plumcots. Serve over ice cream.
- Grill: Cut 1 lb plumcots in half; remove pit. Place on preheated (medium) grill; grill 2–3 minutes on each side or until grill marks are visible. Top with honey and granola to serve.