Guilt-Free Peach Cobbler - orange juice

Method

• In a shallow dish, combine orange juice, honey, and ginger.
• Add peaches and marinate at room temperature for 1 hour, turning occasionally.
• Preheat oven to 450F.
• In a medium bowl, combine biscuit mix, cornmeal, crystallized ginger, and 2 tablespoons sugar.
• Using your fingers, toss mixture to break up any clumps of chopped ginger.
• Stir in milk until just combined.
• Turn dough onto a lightly floured surface, knead twice, and pat into 7-inch square.
• Cut into 4 equal pieces and pat sides to round edges.
• Transfer biscuits to a parchment-lined baking pan, lightly brush with milk, and sprinkle tops with remaining 1 teaspoon sugar.
• Bake until golden, 11 to 12 minutes.
• Cool biscuits on a wire rack.
• Heat grill to medium-low and brush grates liberally with oil.
• Remove peaches from marinade (reserve liquid) and grill, cut-side down, for 12 minutes.
• Then flip and continue to grill until peaches are easily pierced with a skewer, 12 to 15 more minutes.
• Meanwhile, in a medium pot, bring marinade to a boil until reduced by about one-third, about 10 minutes.
• Place each biscuit into a bowl, add 3 peach halves, and top with warm sauce.