 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
fruit |
2 pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note) |
6 tablespoons sugar |
2 tablespoons peach schnapps (see note) |
biscuits |
2 cups unbleached all-purpose flour (10 ounces) |
2 teaspoons baking powder |
2 tablespoons sugar |
3/4 teaspoon table salt |
2/3 cup buttermilk , cold (see note) |
1 large egg |
8 tablespoons unsalted butter , melted and cooled slightly |
whipped cream |
1/2 cup heavy cream |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Note: This recipe works well with any peaches, regardless of quality. If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. If buttermilk is not available, substitute 1/2 cup of low-fat yogurt mixed with 3 tablespoons of milk. Orange juice or orange liqueur can be used in place of the peach schnapps. The biscuits may be made up to 24 hours in advance.
2. 1. For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.
3. 2. For The Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.
4. 3. Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling.
5. 4. For The Whipped Cream: Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
6. 5. To Assemble: Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.
7. Note: Bumping Up Juice And Flavor Macerating fruit in sugar is the traditional method for releasing its juices. But for peaches, this step alone was not enough. Here’s how we supplemented maceration. Peach Schnapps
8. A splash of peach schnapps brings even more liquid into the mix—without diluting fresh peach flavor.
9. Microwaving some of the peaches to soften their cell walls makes the cells more susceptible to rupturing (and releasing juice).
10. Mashing the microwaved peaches completely breaks down their cell walls, increasing the amount of juice they release.
|
|