PEACH AND PRUNE COBBLER

1 (29 ounce) can sliced peaches* in syrup, drained (reserve 3/4 cup syrup)
1 cup pitted prunes (dried plums), halved
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1 1/2 cups buttermilk biscuit mix
3 tablespoons sugar
1/2 cup 2% milk
2 tablespoons butter or margarine, melted
Additional sugar and ground nutmeg (for sprinkling on top)

Heat oven to 400 degrees F.

In medium saucepan over medium heat, bring peaches, prunes and 3/4 cup syrup to boiling.

Meanwhile, in small bowl, mix water, cornstarch and nutmeg; stir into peach-prune mixture, reduce heat to low and continue to cook and stir until syrup is slightly thickened. Remove from heat and set aside.

In large bowl combine biscuit mix and sugar. Add milk, then butter or margarine and stir just until blended.

Reheat prune mixture; spoon into 8 (3/4-cup capacity) ovenproof custard cups, dividing equally.** Spoon batter onto prune mixture, dividing equally. Sprinkle lightly with sugar and nutmeg.

Place cups on a baking sheet and bake in center of oven 10-12 minutes, until tops are lightly browned and springy to the touch. Serve warm or at room temperature, with cream if desired.

*Sliced canned pears or a combination of peaches and pears can be substituted for the peaches.

**The cobbler can be made in an 8-inch-square baking dish instead of custard cups; increase baking time to 12-15 minutes.

Makes 8 servings
Source: the California Prune Board