Cherry Pear Skillet Cobbler
|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.