|Sugar||1⁄3 Cup (5.33 tbs)|
|Fresh fruit||2 Cup (32 tbs)|
|Vanilla extract/Almond extract||1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Brown sugar||2 Tablespoon|
|Soft butter/Margarine||1 Tablespoon|
|Brown sugar||2 Teaspoon|
Place in a microwave-safe dish the sugar and water.
Microwave 2 minutes at HIGH.
Add 1 cup (250 mL) of the peeled fruit left whole, sliced or cut in four.
Stir the cornstarch into this mixture, mix well.
Microwave 2 minutes at HIGH, stirring every minute.
Some fruit may require an extra minute.
The syrup will thicken almost instantly to form a glaze over the fruit, which is why it is important to stir well every minute.
When the sauce is creamy and transparent, add the remaining cup of fruit and the vanilla or almond extract.
Microwave 1 minute at HIGH.
Serve as is for a fruit dessert, or place in an 8-inch (20 cm) round baking dish to make a cobbler Cobbler dough: Sift together the flour, baking powder and salt.
Stir in the brown sugar.
Beat the egg and the milk together.
Add to mixture with the soft butter or margarine and stir.
When dough forms a soft ball, drop dough by spoonfuls on top of the hot fruit compote (if fruit has cooled, microwave 1 minute at HIGH to heat).
Mix the brown sugar and cinnamon, sprinkle over dough.
Cover with waxed paper and microwave 4 to 5 minutes at MEDIUM-HIGH, turning casserole a quarter turn halfway through cooking period if your oven does not have a turntable.