YIELD Makes 6 servings
INGREDIENTS
2‑1/2 cups thinly sliced unpeeled plums 2 cups thinly sliced peeled peaches 1‑1/4 cups plus 2 tablespoons all-purpose flour, divided 2 tablespoons frozen pineapple juice concentrate 1 tablespoon peach brandy or orange liqueuer 1/8 teaspoon ground cardamom 2 teaspoons sugar, divided 1‑1/2 teaspoons baking powder 1/4 teaspoon salt 1 ounce cold reduced-fat cream cheese, cut into 6 pieces 1 tablespoon cold butter, cut into 6 pieces 1/4 cup low-fat (1%) milk, divided 1 eggPREPARATION:
- Preheat oven to 425°F. Spray 8-inch baking dish with nonstick cooking spray.
- Combine plums, peaches, 2 tablespoons flour, juice concentrate, brandy, and cardamom in medium bowl; toss gently. Spoon into prepared baking dish.
- Combine remaining 1-1/4 cups flour, 1-3/4 teaspoons sugar, baking powder, and salt in medium bowl; mix well. Using pastry blender or two knives cut cream cheese and butter into flour mixture until mixture resembles coarse crumbs. Set aside.
- Reserve 1 teaspoon milk for glaze. Beat milk and egg in small bowl. Pour all at once into flour mixture; stir quickly with fork until just moistened. Place dough on lightly floured board.
- If dough is sticky, sprinkle with additional flour; knead 12 times. Roll dough into 8-inch square, about 3/4 inch thick.
- Place dough over top of fruit, pressing down around fruit at edges. Brush dough with reserved 1 teaspoon milk; sprinkle with remaining 1/4 teaspoon sugar. Bake about 30 minutes or until top is lightly browned and fruit is tender. Serve warm topped with ice cream, if desired.