Caramelized Peach and Raspberry Shortcakes |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Summertime dessert. I served this to some friends and they thought it was wonderful. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1/4 cup packed brown sugar |
2 tablespoons amaretto |
2 medium peaches, peeled and cut up |
1 cup raspberries |
1 cup heavy whipping cream |
2 tablespoons packed brown sugar |
1 teaspoon cornstarch |
1 teaspoon amaretto |
6 sponge cake shells |
sliced almonds, if desired |
Directions:
1. Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with mixture.
2. Cool 10 minutes.
3. Gently stir in raspberries.
4. Make Amaretto Whipped Cream by beating whipping cream, brown sugar, 1 tsp cornstarch and 1 teaspoons amaretto in chilled medium bowl with electric mixer on high speed until stiff.
5. Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.
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