Here’s one dessert you’ll want to make for your Labor Day barbecue this coming weekend. A southern-style twist on everyone’s favorite peach shortcakes. Ripe peaches, bourbon whipped cream and toasted pecans sandwiched between a warm cakelike biscuit. In one word-incredible! 🙂 Serve this dessert while the shortcakes are still warm from the oven for a perfect ending to any summer meal!
Don’t forget that tomorrow will be the launch of my redesigned website! With the transfer there will be a short downtime, so if you might want to print off your weekend recipes today to avoid not being able to tomorrow. Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. So make sure you sign up for my RSS Feed or Email today so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! 😀
One Year Ago: Brown Sugar Cookies
Two Years Ago: Coconut Almond Macaroons
Peach Shortcakes with Bourbon Whipped Cream
- 2 pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges
- 6 tablespoons sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons peach schnapps
- 1/2 cup chopped pecans, toasted
For the Shortcakes:
- 2 cups bleached all-purpose flour, plus more for work surface and biscuit cutter
- 1/2 teaspoon table salt
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 2 tablespoons granulated sugar for sprinkling
- 1 stick unsalted butter (8 tablespoons), frozen, cut into ½ inch pieces
- 1 egg, beaten
- 1/2 cup half-and-half
- 1 tablespoon half-and-half
- 1 egg white, lightly beaten
For the Bourbon Whipped Cream:
- 1 cup heavy cream, chilled
- 2 tablespoons packed light brown sugar
- 1 1/2 tablespoons bourbon
- In large bowl gently toss three-quarters of peaches with 4 tablespoons sugar, cinnamon, and nutmeg. 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.
- Adjust oven rack to lower middle position; heat oven to 425 degrees.
- In the bowl of a food processor fitted with the metal blade, pulse flour, salt, baking powder, and 3 tablespoons sugar until combined, about five 1-second pulses. Add the butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
- Add egg with half-and-half; pour into flour mixture. Mix with a rubber spatula until mixture comes together. Turn mixture onto floured work surface and lightly knead until it comes together.
- Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.) After cutting six perfect rounds of dough, you can reknead the scraps and repeat the cutting process to get one or two more rounds. These shortcakes will be a little tougher and less attractive than those from the first cutting. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
- While the biscuits are baking, make the whipped cream: Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, brown sugar, and bourbon to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency.
- 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 and 1 tablespoon pecans; cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.
Yields: 6 servings
Prep Time: 20 minutes
Bake Time: 14 minutes