INGREDIENTS
2 Hale grapefruit, peeled and sectioned
2 ripe pears, cored, sliced very thin
5 tablespoons low-sugar apricot spread
¾ teaspoon ground cinnamon
4 ounces packaged or homemade angel food cake cut in ½ -inch cubes (about 4 cups)
PREPARATION
In a 9 inch pie plate or other shallow baking dish, combine grapefruit sections and pear slices. Dot apricot spread evenly over fruit; sprinkle with cinnamon. Arrange cubes of cake in single layer over fruit. Bake in a preheated 400F. oven 10 to 12 minutes, until cake is lightly toasted. Serve warm.
YIELD: 6 servings.
Note: To make individual cobblers, use six 10-ounce ramekins.