Apricot Nectarine Shortcake Recipes

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

Steps:

• Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

Steps:

• For the genoise: Preheat the oven to 335 degrees F (or 325 if using convection). Grease a half sheet pan and line it with parchment.
• In a stand mixer fitted with the whisk attachment, whip the eggs for 5 minutes until light and frothy. With the mixer on medium speed, slowly add the sugar; increase to medium-high speed and beat to a ribbon consistency, another 5 minutes.
• Combine the butter and milk in a microwave-safe bowl. Microwave for about 2 minutes, until the butter is melted and the milk is hot. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• With the mixer on low speed, add the vanilla and then slowly add the flour mixture; mix until combined, scraping down the sides.
• Whisk about 1 cup from the mixer in the hot milk-butter until smooth, then return to the mixer, whisking until just combined.
• Pour the batter into the prepared half sheet pan and bake until an inserted toothpick comes out with just a few moist crumbs, 15 to 20 minutes.
• Let cool for 15 minutes, then remove the cake from the pan and use a 3-inch biscuit cutter to cut out 12 mini cake rounds.
• For the whipped cream: Bloom the gelatin in 2 tablespoons cold water to dissolve.
• In a stand mixer with the whisk attachment, beat the mascarpone until smooth and fluffy. Add the confectioners' sugar, beating until smooth. Slowly add the cream; beat until smooth, then add the vanilla. Raise the mixer speed to high and beat to soft/medium peaks.
• Mix a dollop of the whipped cream into the gelatin, then add back to the mixer. Whip to medium peaks. Chill until ready to use.
• For the caramelized peaches: Toss the peaches, sugar and salt together in a bowl.
• Heat a medium-large skillet over medium heat until hot; add the butter. Place the peaches, cut side down, in the skillet and cook, turning once, until caramelized on both sides, 4 to 5 minutes per side; be careful to keep the peach skins intact. Transfer to a parchment-lined baking sheet to cool for about 10 minutes.
• To assemble: Place a cake round on a plate and top with two peach wedges, skin-sides facing out.
• Scoop some whipped cream into a pastry bag fitted with a large round or star tip and pipe a swirl in the center of the round, between the peach wedges.
• Top with a second cake round and pipe another swirl of whipped cream in the center. Garnish with a peach wedge and a wedge of white chocolate if using.
• Repeat to make 6 shortcakes total.

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
• While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
• If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
• Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
• Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
• Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
• Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
• Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
• Whip heavy cream in a bowl until stiff peaks form.
• Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.

Steps:

• Set oven to 350 degrees.
• Position oven rack in lower one-third of the oven.
• Butter and flour an 8-inch square baking pan.
• In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
• In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
• Stir in 1 cup sugar until combined.
• Stir in the flour mixture, just until combined.
• Pour the batter into prepared baking pan.
• Bake for 35 minutes, or until cake is light golden, and tests done.
• Cool in the pan on a rack for 5 minutes.
• Remove from pan; cool completely on a rack.
• In a large non-stick skillet, melt the remaining butter over medium heat.
• Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
• Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
• In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
• To assemble the cake: cut cake into 9 squares.
• Cut each square in half horizontally.
• Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
• Pour some pan juices over.
• Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.

Steps:

• Shortcakes: Preheat the oven to 425 degrees F. In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together. Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool. Fruit: Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes. Whipped cream: In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks. To assemble: Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.