Checkerboard Peach Cobbler
|Canned peach pie filling||21 Ounce (1 can)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Refrigerated orange danish rolls with icing||16 Ounce (1 package)|
Blend pie filling, brown sugar, raisins, salt and almond extract in a medium size bowl; spoon into a baking pan, 8x8x2.
Separate rolls, following label directions; set container of icing aside for Step 3.
Unwind each roll into a strip, then twist strip several times to make a rope about 8 inches long.
Place 4 of the ropes, spacing evenly, over peach filling in pan; place remainder crosswise over top to make a checkerboard design.
Bake in moderate oven (375Â°) 35 minutes, or until topping is golden.
Spread icing thinly over top.
Serve warm, with cream, if you wish.