Apricot Orange Cobbler

Ingredients

• 1 (1 pound, 14 ounce) can - apricot halves
• 3/4 cup - orange sections
• 1/2 teaspoon - grated orange rind
• 1/4 cup - sugar
• 2 tablespoons - corn starch
• 1 cup - sifted Presto
• 1/3 cup - light cream or milk
• 2 tablespoons - butter, melted
• 2 teaspoons - sugar

Directions

1. Drain apricot halves, reserving syrup.
2. Arrange apricot halves and orange sections in bottom of 8x8x2 inch baking dish. Sprinkle with orange rind. Combine 1/4 cup sugar and corn starch in medium saucepan. Stir in reserved syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil and boils 1 minute.
3. Pour corn starch mixture over fruit.
4. Heat in 400° oven while preparing biscuit topping.
5. Combine Presto, cream and butter. Stir just until moistened.
6. Drop by tablespoon onto hot fruit. Sprinkle with 2 teaspoons sugar. Continue baking 20 to 25 minutes or until golden.
7. Serve warm with ice cream.