INGREDIENTS

INSTRUCTIONS

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  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:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients)
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Calories: 1590
Calories From Fat: 1012
Total Fat: 115.1g
Cholesterol: 420.9mg
Sodium: 614.2mg
Potassium: 955.6mg
Carbohydrates: 132.9g
Fiber: 6.9g
Sugar: 70.7g
Protein: 15.8g