1. Heat oven to 350 degrees. Halve and pit fruit, then cut into wedges. Add simple syrup to a heatproof cup and microwave for 1 minute; add tea bags and let steep for 10 minutes.

2. Melt 2 tablespoons butter in a large oven-safe skillet over medium-high heat. Add fruit and cook until lightly caramelized, 6 to 8 minutes; reduce heat to low. Remove tea bags from syrup and discard. Add syrup to fruit and simmer mixture, stirring constantly, for 2 minutes; remove from heat.

3. Microwave remaining 1 tablespoon butter until melted. Separate biscuits and arrange over fruit; brush with butter and bake until cooked through and golden brown, 15 to 20 minutes.

Source: Hannaford fresh Magazine, May - June 2018