Peaches & Cream Shortcakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a delicious dessert for when peaches are in season. To pick a perfect peach, look for a creamy yellow undercolor. The red or blush of a peach indicates variety, not ripeness. It should be sweetly fragrant. Recipe from Woman's Day. Ingredients:
2 cups flour |
2 1/2 teaspoons baking powder |
2 tablespoons sugar, plus extra for dusting |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/2 cup cold unsalted butter, cut in bits |
1/2 cup canned sweet potato puree |
2/3 cup heavy whipping cream, plus |
2 tablespoons heavy whipping cream |
1 1/4 cups sugar |
1/2 cup water |
6 sprigs fresh lemon thyme |
1 tablespoon fresh lemon juice |
6 large white peaches, halved, pitted, cut in 1/2-inch wedges |
1 1/4 cups heavy whipping cream |
lemon fresh thyme sprig, garnish |
Directions:
1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper or nonstick foil.
3. You will also need a 2 3/4 inch biscuit cutter.
4. For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
5. Add butter, cut in with a pastry blender until coarse crumbs form.
6. Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
7. On a lightly floured surface, knead gently 1 or 2 times.
8. With floured rolling pin, roll out dough to 3/4 inch thick.
9. Cut 12 rounds with floured cutter.
10. Reroll; cut scraps.
11. Transfer to a prepared baking sheet, 2 inches apart.
12. Brush tops with 2 T cream; dust with sugar.
13. Bake 30 minutes or until golden brown.
14. Cool on rack.
15. For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
16. Remove from heat; cool 5 minutes.
17. Discard thyme sprigs; stir in peach wedges.
18. Cool to room temperature.
19. To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
20. Split shortcakes horizontally; place 1 bottom on each serving plate.
21. Spoon on peach mixture; top with whipped cream.
22. Replace shortcake tops.
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