| 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.
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