Pear & Peach Delight Bites #RSC
photo by cudachaser
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
16 biscuits
- Serves:
- 4-6
ingredients
- 1 (16 1/3 ounce) can biscuit dough
- 1 (8 ounce) package cream cheese
- 1 egg
- 1⁄2 cup sugar
- 1⁄4 cup honey
- 1⁄4 teaspoon ground nutmeg
- 1 cup pear
- 1 cup peach
- 1 tablespoon lavender
- 2 tablespoons walnuts
- 1 cup chocolate chips
- 1 tablespoon shortening
- Reynolds Wrap Foil
directions
- Preheat oven at 350oF.
- Take muffin tray and line each muffin cup location with Reynolds Wrap® Foil. Alternatively, I sometimes use Reynolds Baking cups for ease.
- Separate biscuit dough and slice each biscuit round in half with a sharp knife.
- Place 1 biscuit dough in each muffin cup. Press dough in bottom and sides.
- In a bowl, add cream cheese, egg, sugar, honey and nutmeg. Beat until well mixed.
- Cut pears into 1/4 inch chunks and fold it into cream cheese mixture.
- Spoon in the cream cheese mixture into each muffin cup filling each cup about half way up. Save any left-over cream cheese mixture for the next batch.
- Cut peaches into 1/4 inch chunks.
- Finely chop lavender.
- In a bowl, mix peaches and lavender.
- Spoon in peach mixture into each muffin cup.
- Finely chop walnuts and sprinkle walnuts on each muffin cup.
- Cover muffin tray with Reynolds Wrap Foil.
- Bake for 15 minutes. Remove foil tent and save foil for later use.
- Continue baking for 20 minutes or until biscuits are golden brown. Cool.
- Carefully remove each cooled foiled biscuit from the tray and peel away bottom foil. Place biscuits on the Reynolds Wrap® Foil cover you saved.
- In a glass bowl, combine chocolate and shortening.
- Microwave on high in 30 second increments, stirring after each increment until chocolate is melted.
- Dip a fork into the chocolate mixture and drizzle chocolate on cooled biscuits. Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!