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Peach Shortcake (serves 6)
Ingredients
- 3 tablespoons sugar
- 1 cup cake flour
- 1 cup unbleached all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 tsp. nutmeg
- 1 stick unsalted butter, chilled and cut into small pieces
- 3/4 cup light cream
- 1/4 cup Peach Raspberry Jam
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 (16-ounce) cans peach halves packed in juice
Directions
- Preheat oven to 400 degrees F. Position rack in center of oven.
- Combine 2 tablespoons of the sugar with flour, cream of tartar,
baking soda, salt and nutmeg in a food processor. Process briefly to
blend. Add butter and pulse until mixture resembles coarse meal. Pour
in light cream and pulse just until mixture forms soft dough. Do not
overwork.
- Roll dough on a floured surface, using a lightly floured rolling
pin, to a thickness of 3/4 inch. Use a cookie cutter or shape by hand
into circles about 3 to 3 1/2" inches in diameter, and re-rolling
dough as needed. Place on cookie sheet and bake until shortcakes are
golden brown, about 13 to 16 minutes. Remove pan from oven and let
cool.
- Combine heavy cream, vanilla and remaining tablespoon of sugar in
a chilled bowl and beat into soft peaks. Slice peaches into four
sections.
- Split shortcakes horizontally, and moisten cut sides with a little
of the juice from the can. Arrange peaches on the bottom half of each
shortcake. Spoon 2 teaspoons of Raspberry Peach Jam over peaches, then
a large dollop of whipped cream. Place lids on top and garnish each
with a small dollop of cream.
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