Spiced Shortcakes With Minted Peaches Recipes

Steps:

• 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 425°F.
• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Steps:

• In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.

Steps:

• Make shortcakes:
• Preheat oven to 425°F. Line large baking sheet with parchment paper. Mix flour, oats, brown sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add milk; stir until dough forms.
• Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart. Sprinkle with 2 teaspoons sugar. Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes. Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)
• Make fruit:
• Combine plums, 1/3 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan. Cook over medium heat until plums release their juices but are still firm, stirring occasionally, about 4 minutes. Add butter. Stir until butter melts. Cool slightly.
• Using electric mixer, beat cream and powdered sugar in large bowl until stiff peaks form. Using serrated knife, slice off top 1/3 of biscuits. Transfer biscuit bottoms to plates. Spoon half of plum mixture over biscuits. Spoon whipped cream atop plum mixture. Spoon remaining plum mixture atop cream, dividing equally. Place biscuit tops over plum mixture. Serve immediately.

Steps:

• Preheat oven to 375°F. Combine peaches, sugar, lemon juice and cinnamon in large bowl; toss to blend well. Transfer filling to 8x8x2-inch glass baking dish.
• Sift flour, 3 tablespoons sugar, baking powder and salt into large bowl. Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to flour mixture, stirring until very soft dough forms. Using 1/4-cup measure, drop dough atop filling in 9 mounds, spacing apart. Brush mounds with melted butter. Blend remaining 1 tablespoon sugar with cinnamon in small cup; sprinkle over mounds.
• Bake dessert until filling bubbles and topping is golden brown, about 50 minutes. Cool 15 minutes. Serve warm with vanilla ice cream.