Mango-Peach Juice enhances and sweetens sliced peaches and mixed berries and is baked under an almond-flavored batter topping.
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|Profit Per Meal|
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|vegetable cooking spray|
|frozen peach slices||2 lb.||2 qt.|
|frozen mixed berries (blueberries, raspberries, strawberries)||2.5 lb.||2 1/2 qt.|
|cornstarch||0 33/100 cups|
|almond extract||1 tbsp.|
|yellow cake mix||2.75 lb.||2 1/4 qt.|
|unsalted butter||12 oz.||1 1/2 cups|
|vanilla ice cream||1 1/2 qt.|
|1. Spray a full-size hotel pan or two half pans with non-stick cooking spray. Preheat oven to 375°F conventional or 325°F convection.
2. In a large bowl combine peaches and berries.
3. In another bowl combine V8 V-Fusion Peach Mango Juice, cornstarch and almond extract until smooth. Pour juice mixture over berries and toss gently to mix. Transfer mixture to hotel pan(s).
|4. In another bowl combine cake mix with butter and mix to create soft, slightly crumbly dough. Sprinkle dough mixture evenly over top of fruit to cover.
5. Bake cobbler 45-50 minutes or until the crumbs are golden brown and the fruit is bubbly. (If the crumbs color too fast, cover with foil until the fruit mixture bubbles.)
|6. To Serve: Scoop or spoon 2 cup of cobbler into a dessert bowl, sprinkle with confectioner's sugar and add a 1/4 cup scoop or dollop of cream or ice cream. Serve immediately.|