Recipe for cooking peachy caramel cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Peachy Caramel Cobbler

1 (29 ounce) can sliced peaches
1/4 c. all-purpose flour
1/4 tsp. salt
1 pkg. refrigerated caramel-Danish rolls w/nuts
1/2 tsp. grated lemon rind (optional)
3/4 c. ginger ale
1 Tbsp. butter or butter replacement

Drain peaches, reserving 1 c. 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 med. 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-in. square baking dish.

Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 mins. or until rolls are golden brown.

Makes approximately 8 servings.