Warm caramel peach shortcakes with almond biscuits

8 servings

Ingredients

Quantity Ingredient
1 cup Slivered almonds
½ cup Sugar
1 tablespoon Sugar
2 cups Flour
1 tablespoon Baking powder
½ teaspoon Baking soda
3 pounds Peaches -- peeled
4 tablespoons Butter or margarine
1 cup Brown sugar
½ teaspoon Salt
1 tablespoon Lemon peel -- grated
⅓ cup Butter or margarine
½ teaspoon Almond extract
1 cup Buttermilk
2 tablespoons Lemon juice
Whipped topping

Directions

BISCUITS

FILLING

Place oven rack in top third of oven and preheat to 400. Process almonds in food processor until finely chopped. Add ½ cup sugar and process until ground. Add flour, baking powder, soda, salt and lemon peel and pulse to mix. Pulse in butter until mixture resembles coarse meal. Stir almond extract into buttermilk and pour into batter. Pulse until thoroughly moistened and it begins to mass together; it should feel sticky. Drop by tbsp 2" apart onto ungreased baking sheet, making 8 mounds about 1½" high. Sprinkle tops with sugar. Bake until set and golden brown, about 12 to 15 minutes.

Immediately remove to racks to cool. Cut peaches in half, remove pits and slice. Cover and refrigerate up to 2 hours. Melt butter in large skillet over medium high heat. Add brown sugar and stir until blended, about 4 minutes. Stir in lemon juice and cook over high heat about 5 minutes. Add peaches and saute, stirring often, for 5 minutes, or until slightly softened. Cut biscuits in half horizontally. Place bottom half on plates. Spoon warm peaches over and top with upper half of biscuit. Top with whipped topping if desired.

Recipe By : Entertaining on the Run From: Meg Antczak Date: 10-11-95 (10:39) (159) Fido: Cooking

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