Tamarind Peach Cobbler
- 12 peaches, peeled and sliced (about 8 cups)
- 4 apricots, sliced
- 6 tablespoons all-purpose flour, divided
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons tamarind paste
- 1 (14.1-oz.) pkg. refrigerated piecrust (such as Pillsbury)
- 1 egg white, lightly beaten
- 1 tablespoon water
- 1 tablespoon demerara sugar
- Ice cream, for serving
- Roll out piecrusts on a clean surface. Cut 18 (2 1/2-inch) squares; reserve scrapes for another use. Arrange squares in a pattern over peach filling. Whisk together egg white and water in a small bowl; brush over squares. Sprinkle with sugar. Bake in preheated oven until golden and bubbly, about 35 minutes. Let stand 10 minutes before serving. Top with ice cream.
peaches, allpurpose flour, brown sugar, kosher salt, tamarind paste, egg, water, demerara sugar, cream
Taken from www.myrecipes.com/recipe/tamarind-peach-cobbler (may not work)