Steps:
- To prepare the shortcakes, preheat the oven to 400 degrees. Position the rack in the center of the oven.
- In a medium-size bowl, sift the sugar, flours, cream of tartar, baking soda, salt and nutmeg. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse meal. Add the cream and milk and stir until the mixture forms a soft dough. Do not overwork.
- Roll out the dough on a floured surface, using a lightly floured rolling pin. Roll to a thickness of three-quarters of an inch. Using a cookie cutter, cut out four circles about three to three-and-a-half inches in diameter. Gather the scraps into a ball and reroll for the remaining two circles. The dough can also be shaped into circles by patting with floured hands. Place on a cookie sheet.
- Bake until the shortcakes are golden brown, about 12 to 15 minutes. Remove the pan from the oven and let cool.
- To make the peach filling, combine the sugar, water and vanilla in a medium-size saucepan and bring to a boil over high heat. Stir to dissolve the sugar. Lower the heat so the liquid is just simmering. Add the whole peaches and cover with a damp cloth to keep the peaches from drying out on top. Simmer until the peaches are just tender, about 10 to 15 minutes.
- Remove the peaches from the syrup and let them cool slightly. Remove the skins with a paring knife or your hands.
- In a chilled bowl, combine the vanilla, heavy cream and confectioners' sugar, and beat into soft peaks.
- Split the shortcakes horizontally. Cut the peaches in half, removing the pit. Cut each peach half into four sections. Moisten the shortcakes with a small amount of the poaching liquid, then arrange the peaches on the bottom half of each shortcake. Spoon on a large dollop of whipped cream and place the lid on top. Garnish with a small dollop of cream.
Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 17 grams, Carbohydrate 129 grams, Fat 53 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 33 grams, Sodium 457 milligrams, Sugar 93 grams, TransFat 1 gram
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