Just the other night we were headed to a going away potluck for a friend that will be living in Chile for a year. We also had a table full of ripe peaches (thanks again to the generous Lord’s Acre intern!). Of course, I had to figure out something to do with all those peaches, plus I liked the idea of sharing the wealth. The potluck was the perfect opportunity.
So my mind began to wander and I thought of what tends to happen when you have a lot of one kind of fruit. Strawberries came too mind. This spring I thought there would never be an end to fresh strawberries in the fridge and oh so sweet strawberry shortcake. Then, I thought, well if you can do it with strawberries…then why not peaches.
Its simple, won’t take me long and will look awfully pretty in a basket!
So I set to work. Several serving of shortcakes later I remembered to blog about it.
Peaches and Cream Shortcakes
Shortcakes adapted from the Martha Stewart Baking Handbook
4 c all purpose flour, plus more for dusting
2 T baking powder
1/2 tsp baking soda
1/4 c sugar
1 tsp salt
1 1/2 sticks (3/4 c) unsalted butter, cold or frozen
2 c buttermilk or heavy cream
1. Preheat oven to 400 degrees F. In a large bowl whisk together flour, baking powder, baking soda, sugar and salt. Cut in chilled butter with a pastry knife, or grate frozen butter into bowl, mixing periodically.
2. Pour in buttermilk/heavy cream; using a rubber spatual, fold cream into the dough, owkring in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. Dough will be slightly sticky. With floured hands gently work into a round about 1 in thick. Cut with round cookie cutter as close together as possible.
3. Lay biscuits out on a pan about 1 inch apart. Bake at 400 degrees F for 20-25 minutes.
Peel and slice 6-8 ripe but firm peaches. Sprinkle 1/4 -1/2 c of sugar depending on sweetness of peaches. Stir and let sit for 30 minutes, to let juices come out.
1 carton whipping cream
1/4 c sugar
2 tsp vanilla
1. Combine all ingredients in a metal or glass bowl. Beat on high until cream thickens and forms soft peaks.