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MailTribune.com
  • Fresh Peaches Foster Shortcake

  • Comforting desserts — complete with the aroma of sweet, tender fruit — are ideal any time of the year. Try Peaches Foster Shortcake, which takes its inspiration from the familiar New Orleans specialty made with bananas. In this new take on the classic, fresh blueberries mingle with rum-spiked peaches, all served over warm biscuits. For the kids, a non-alcoholic version can be made, too. Enjoy!
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    • Biscuits made from scratch
      Use prepared, refrigerated biscuits or make your own by mixing 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1-1/4 cups heavy cream. Knead and divide into 6 b...
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      Biscuits made from scratch
      Use prepared, refrigerated biscuits or make your own by mixing 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1-1/4 cups heavy cream. Knead and divide into 6 balls. On a cookie sheet, pat each to form a 2-1/2 to 3-inch round. Bake in a preheated oven at 400 degrees F until tops are golden brown, 15 to 18 minutes.
  • Comforting desserts — complete with the aroma of sweet, tender fruit — are ideal any time of the year. Try Peaches Foster Shortcake, which takes its inspiration from the familiar New Orleans specialty made with bananas. In this new take on the classic, fresh blueberries mingle with rum-spiked peaches, all served over warm biscuits. For the kids, a non-alcoholic version can be made, too. Enjoy!
    FRESH PEACHES FOSTER SHORTCAKE
    1/3 cup packed light brown sugar
    4 tablespoons (1/2 stick) butter
    1-1/2 pounds ripe, fresh peaches, sliced (about 2-1/2 cups)
    1/4 cup rum or orange juice
    2 teaspoons cornstarch
    6 large biscuits (see sidebar)
    1 cup fresh blueberries
    In a saucepan, heat brown sugar and butter, stirring constantly, until bubbly. Add peaches and stir gently until peaches just begin to feel tender, about 5 minutes. In a cup, combine rum and cornstarch; stir mixture into peaches. Cook and stir until clear and thickened, about 2 minutes. Place 1 biscuit on each of 6 dessert plates. Split biscuits crosswise and spoon half of the peach mixture over the bottoms. Replace the biscuit tops and spoon the remaining peach filling over them. Garnish with blueberries and top with a dollop of whipped cream and a mint leaf, if desired.
    Serves 6
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