1 bottle (12 oz) Honey Wheat Beer, or any Fruit-brewed Wheat Beer
1 TBLS butter, softened
¾ cup sugar
½ cup light brown sugar
3 TBLS cornstarch
½ tsp Chinese five-spice powder
4 bags (1 lb each) frozen peaches, or 4 pounds fresh sliced peaches
2 cans (7.5 oz each) refrigerated buttermilk biscuits (20 biscuits)
¼ cup milk
1/3 cup sugar
Pour Honey Wheat Beer into soup pot or other large pot; bring to a boil over medium heat. Boil 5 minutes, or until reduced to ¾ cup. Turn off heat and let reduction cool completely.
With butter, generously grease a 3-quart baking dish (9 ½ x 11 inches). Preheat oven to 450 F.
Add ¾ cup sugar, light brown sugar, cornstarch and five-spice powder to beer reduction; stir until sugars dissolve. Stir in frozen peaches and toss. Bring mixture to a boil; reduce to medium-low heat. Simmer mixture about 8 minutes, tossing peaches several times, until juices thicken and peaches are hot.
Pour mixture into prepared baking dish. Arrange 20 biscuits on top of hot peach mixture. Brush tops of biscuits with milk; sprinkle with additional sugar. Bake in oven 15 minutes, or until biscuits are puffed and golden brown and peach mixture is bubbling. Cool on wire rack 15 minutes before serving.
Nutrition Information, Per Serving:
350 calories; 2.5 g fat; 1 g saturated fat; 75 g carbohydrate; 1 g fiber; 48 g sugar; 5 g protein