Cherry Pizza Dolce
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This recipe comes from "The Wonderful World of Cooking and Homemaking" - 1967.
A colorful party dessert you can make quickly with biscuit mix and canned fruits. Delightful served with Caffe Anisette.
INGREDIENTS
2 cups biscuit mix
2 tablespoons sugar
1/2 cup milk
3 tablespoons butter, melted
1 can (1 pound) apricot halves
1 tablespoon cornstarch
1/4 teaspoon allspice
1/8 teaspoon cinnamon
1 teaspoon grated lemon peel
1/4 cup red maraschino cherry juice
1/4 cup apricot jam
3 tablespoons Brandy, optional
1 cup red maraschino cherries
1/4 cup walnut halves
1/2 cup green maraschino cherries
1 can (8-3/4 ounces) pineapple tidbits, drainedBlend biscuit mix and sugar. Stir in milk and butter. Knead dough gently 10 times on lightly floured surface. Pat out on bottom and sides of 12-inch pizza pan. Prick with fork. Bake in 450 degree (very hot) oven 10 to 15 minutes, until golden brown.
Drain apricots; reserve 1/2 cup syrup. Mix cornstarch with spices and lemon peel in saucepan; stir in apricot syrup and cherry juice. Cook and stir until clear and thickened. Add jam; stir until it melts. Add Brandy (if using).
Beginning at outer edge, fill pastry with circles of red cherries, walnut halves, apricots, green cherries. Fill center with pineapple. Pour glaze evenly over all. Serve chilled or heat briefly.
Serve with ice cream if you like.
Makes 8 servings
Caffe Anisette (A fitting partner for Cherry Pizza Dolce or any favorite dessert)
Make strong, after-dinner coffee with the distinctive coffee-with-chicory blend adding 1/2 teaspoon anise seeds for each 8-cup pot. Serve black in small cups with twist of lemon peel.