Spiced shortcakes with minted peaches

1 servings

Ingredients

Quantity Ingredient
1 Firm-ripe large peach
1 tablespoon Granulated sugar
1 tablespoon Finely chopped fresh mint leaves
2 teaspoons Fresh lemon juice
½ cup All-purpose flour
2 tablespoons Firmly packed brown sugar
1 teaspoon Baking powder
¼ teaspoon Cinnamon
⅓ cup Plus 1 tablespoon heavy cream
¼ cup Well-chilled heavy cream
1 teaspoon Granulated sugar
¼ teaspoon Vanilla

Directions

FOR FILLING

FOR SHORTCAKES

FOR WHIPPED CREAM

Make filling: In a small saucepan of boiling water blanch peach 1 minute and drain. Peel and pit peach and slice thin. In a small bowl toss peach slices with sugar, mint, and lemon juice.

Make shortcakes: Preheat oven to 425F.

In a small bowl whisk together flour, sugar, baking powder, cinnamon, and a pinch salt. Add cream and stir with a fork until mixture just forms a dough. Turn dough out onto a lightly floured surface and with floured hands pat into a 6- by 3-inch rectangle. With a sharp knife trim edges and halve dough crosswise to form two 3-inch squares.

Arrange dough squares 2 inches apart on a lightly greased baking sheet and bake in middle of oven until golden, 12 to 15 minutes. (Squares will spread more than they will rise.) Transfer shortcakes to a rack and cool 10 minutes.

Make whipped cream: In a small bowl with an egg beater or electric mixer beat cream with sugar until it just holds soft peaks and beat in vanilla.

Split shortcakes with a serrated knife and put a bottom half on each of 2 plates. Top with peaches and any liquid, whipped cream, and shortcake tops.

Serves 2.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 405 Calories (kcal); 1g Total Fat; (1% calories from fat); 7g Protein; 94g Carbohydrate; 0mg Cholesterol; 500mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates

Converted by MM_Buster v2.0n.

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