If you like peach enchiladas and getting caught in the rain...no pina coladas here but I can offer you a can of Mountain Dew. You'll need it when you prepare this dish. Strange? I know. I thought so, too. The name of this recipe and the addition of Mountain Dew really caught my attention when I read this on the Southern Living web site. This recipe also appears in the July 2011 issue of Southern Living. Trust the recipe and the Dew; it will all work out just fine. Because it's peach season here, I used them. But, I think you could substitute apples, too. Either way, it's a fun dish to make.
2 (8-oz.) cans refrigerated crescent rolls
2 pounds fresh, firm, ripe peaches, peeled and quartered (4 large)
1 1/2 cups sugar
1 cup butter, melted
1 teaspoon ground cinnamon
1 (12-oz.) can citrus-flavored soft drink
1. Preheat oven to 350°. Unroll crescent rolls; separate into triangles. Place 1 peach quarter on wide end of each triangle; roll up triangles around peaches, starting at wide end. Place, point sides down, in a lightly greased 13- x 9-inch pan.
2. Stir together sugar, butter, and cinnamon, and drizzle over rolls; pour soft drink over rolls.
3. Bake at 350° for 45 minutes or until golden brown and bubbly.
Note: For citrus-flavored soft drink, we tested with Mountain Dew.
I picked four firm peaches for this dessert since they would be cooked for 45 minutes. Normally, I like a softer peach whenever I'm eating fruit. I like them sweet and messy with the juices running down my arm while I'm eating them.
Place one of the peach quarters at the large end of the crescent roll.
Roll up completely and place point side down in a lightly sprayed baking dish.
Peaches in a blanket
Pour the sugar mixture over the wrapped peaches.
I placed the dish in the oven with the mixture just fizzing away.
I adjusted my baking time from the original recipe. I saw it was getting a little dark at the 35-minute mark so I turned off the heat and let the dish sit in the cooling oven for about 5 minutes. Then, I removed the dish from the oven and let it cool for another two hours before serving. However, this is one of those versatile dishes that can be served warm, room temp and cold.
These are reminiscent of peach cobbler or turnovers but I think I prefer these to those two. I liked the crusty edges of the crescent rolls and the way the peaches held up in baking. The butter mixture and Mt. Dew blended together to form a nice sweet syrup in the bottom of the dish that can be spooned on top. These enchiladas would be perfect served with a scoop of vanilla ice cream.
Join my linky party on A Well-Seasoned Life's Sweet Indulgences Sunday.