| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | August 1995 | 1 | servings | |
INGREDIENTS
| 1 | Firm-ripe large peach | |
| 1 | tb | Granulated sugar |
| 1 | tb | Finely chopped fresh mint leaves |
| 2 | ts | Fresh lemon juice |
| 1/2 | c | All-purpose flour |
| 2 | tb | Firmly packed brown sugar |
| 1 | ts | Baking powder |
| 1/4 | ts | Cinnamon |
| 1/3 | c | Plus 1 tablespoon heavy cream |
| 1/4 | c | Well-chilled heavy cream |
| 1 | ts | Granulated sugar |
| 1/4 | ts | Vanilla |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus: to know him is to love him”