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Cherry Pear Skillet Cobbler

Barbecue.Master's picture
  Refrigerated caramel danish rolls with nuts 8 Ounce (1 Package)
  Finely shredded orange peel 1⁄2 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Canned cherry pie filling/Strawberry pie filling 21 Ounce (1 Can)
  Pears 3 Medium, peeled, cored, and sliced
  Light cream/Vanilla ice cream 1⁄4 Cup (4 tbs)

In 10-inch heavy skillet with tight-fitting lid, crumble sugar-nut mixture from refrigerated caramel rolls; add orange peel, orange juice, and cinnamon.
Stir in cherry or strawberry pie filling and pears; cover.
Grill over medium-slow coals till mixture is bubbly and pears are nearly tender, about 10 minutes.
Separate caramel rolls; arrange rolls, cut side down, atop hot mixture in skillet.
Cover; cook till rolls are done, about 20 minutes longer.

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