Peachy Caramel Cobbler
1 can sliced peaches, (29 ounces)
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
Drain peaches, reserving 1 cup syrup; set aside. Combine flour, salt, commercial
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
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.
Yield 8 servings.