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
DIRECTIONS:
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
baking dish. 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.
B-man