Saturday, July 20, 2013

Fresh Peach Shortcake

Peaches.  I have been up to my apron strings in peaches this year.
Kahuna has been experimenting with pruning.
Whatever he's doing, I think it's working.
Meanwhile, I get to play in the kitchen.  I even get to put cute little peach leaf garnishes on the plate.
I got that idea from Canadian writer Judy Schultz, whose book The Best of Seasons I happen to own.  That's also where I got this recipe, which is a marvelous change from all the canning, jamming, and cobblering I've been doing of late.


3 c. flour
4 1/2 t. baking powder
3 T. sugar
1 1/2 t. salt
3/4 c. shortening (I used butter)
1 egg, beaten
about 7/8 c. milk



8 ripe peaches, peeled and sliced
1/2 c. sugar
1 c. whipped cream
1/4 c. peach schnapps (optional; it's lovely without it)

In large bowl, combine flour, baking powder, 3 T. sugar, and salt.  Cut in the shortening/butter with a pastry blender.  Add the egg, then gradually stir in the milk.  (Schultz says you may need up to 1 c. milk, but I found 7/8 c. to be perfect.  Feel free to smush with hands to get the dough all blended.)
Pat shortcake mixture into greased 8- or 9-inch pan (square or round).  Bake at 450 degrees until golden brown -- Schultz says 25 to 30 minutes, but mine was ready at 20 minutes.

Meanwhile, make filling.  Peel and slice peaches, gently stir in sugar, and refrigerate until ready to serve. 

Once shortcake has baked and cooled, cut slices in half horizontally.   Top bottom half with some of the peaches (and schnapps, if using).  Cover with top of shortcake, then add more peaches, more schnapps if desired, and a touch of whipped cream.
Mmm, mmm good.


So have you been enjoying peaches this summer? What's your favorite way to serve them?

(Note:  Other outstanding peach recipes -- Peaches and cream muffins,
peach nectar,
and peach muesli.  Stop and smell the peaches!)

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