Ingredients for Grilled Upside Down Fruity Capirotada Rsc
- Reynolds Wrap Foil
- Cooking Spray
- Peach Preserves
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 2 tablespoons melted butter
- Ground Cinnamon
- Peach
- Red Pears
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- Heavy Cream
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- 1 large egg
- Vanilla Extract
- Refrigerated Biscuits
- 1/4 cup sliced almonds
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How to Make Grilled Upside Down Fruity Capirotada Rsc
- Preheat grill to medium heat.
- Line a 12-inch cast iron skillet with Reynolds Wrap aluminum foil, leaving 2 inches of foil overhanging the sides.
- Lightly grease the foil-lined skillet with cooking spray.
- In a small bowl, combine 1/2 cup apricot preserves, 1/4 cup packed brown sugar, 2 tablespoons honey, 2 tablespoons melted butter, and 1 teaspoon ground cinnamon. Mix well.
- Spread the preserve mixture evenly across the bottom of the prepared skillet.
- Arrange sliced peaches and pears (about 2 cups of each, sliced 1/4-inch thick) over the preserve mixture in a spiral pattern, slightly overlapping.
- In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup granulated sugar, 1/2 cup heavy cream, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Cut 8 refrigerated biscuits into quarters. Add the biscuit pieces to the cream cheese mixture and gently toss until evenly coated.
- Spread the biscuit mixture evenly over the fruit layer in the skillet.
- Place the skillet on the preheated grill over indirect heat. Close the grill lid and cook for 35 minutes, or until the topping is golden brown and the filling is heated through.
- Remove from grill and let stand for 10 minutes to allow the capirotada to set.
- Carefully place a large serving plate upside down over the skillet. Invert the skillet onto the serving plate, lifting off the skillet and foil.
- Gently peel away the foil.
- Sprinkle 1/4 cup sliced almonds evenly over the top for garnish.
- Cut into 8 servings and serve warm.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
130g
Fat
57g
Carbs
18g
