PEACH MELBA SHORTCAKES

Peach Melba Shortcakes image

Partner peaches and raspberries for a tasty twist in classic melt-in-your-mouth shortcake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

3 peaches, peeled and sliced into thin wedges, or 1 bag (1 lb) frozen sliced peaches, thawed
1 container (6 oz) fresh raspberries (1 1/2 cups)
3/4 cup granulated sugar
2 1/2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firm butter or margarine
2/3 cup milk
1/2 teaspoon almond extract
1 egg, slightly beaten
1 tablespoon milk
1/4 cup sliced almonds
3 tablespoons coarse sugar
1 pint (2 cups) vanilla ice cream

Steps:

In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)
On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar.
Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.
Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.

Nutrition Facts : Calories 520, Carbohydrate 79 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g, TransFat 1/2 g