6 plumcots (about 1 lb), coarsely chopped
2 tablespoons + 1 teaspoon sugar, divided
2 teaspoons cornstarch
1/2 teaspoon fresh orange zest
1/4 teaspoon almond extract
1 (5-ct, 10.2-oz) can big, flaky homestyle biscuits
whipped topping (optional)
Preheat oven to 375°F. Coat muffin pan with spray. Combine plumcots, 2 tablespoons sugar, cornstarch, zest, and extract. Divide each biscuit into two halves by pulling apart in the middle. Flatten each half with fingertips, then press to fit in muffin cups. Divide plumcots into cups; sprinkle edges with remaining sugar. Bake 12–15 minutes or until golden and plumcots are tender.
Other Preparation Methods
Dessert Sauce: Coarsely chop 1 lb plumcots; place in saucepan on medium. Stir in 1/2 cup fresh orange juice and 2 tablespoons cinnamon sugar; cook and stir 8–10 minutes or until softened. Process one-half of the sauce in food processor until smooth; stir into remaining plumcots. Serve over ice cream.
Grill: Cut 1 lb plumcots in half; remove pit. Place on preheated (medium) grill; grill 2–3 minutes on each side or until grill marks are visible. Top with honey and granola to serve.
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