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Chicago
Small Batch Peach Shortcake
Martin Sorge
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$1.00
Want shortcakes but it's not strawberry season where you are? Try a stone-fruit variation: Swap the strawberries for chopped peaches or nectarines. Add a squeeze of lemon juice to prevent them from browning. I’m enchanted by the combination of peaches and a bit of fresh basil.
You Need
4 servings
0:35
Peaches
- 2 perfect, ripe peaches (or nectarines)
- 2 teaspoons lemon juice
- 2 Tablespoons sugar
- 2 large basil leaves
- Pinch of fine sea salt
Shortcakes
- 160 g all-purpose flour, plus extra for dusting
- 30 g sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 160 g + 1 Tablespoon cold heavy cream, divided
- 1 teaspoon vanilla extract
- 2 teaspoons coarse turbinado sugar
Whipped Cream
- 115 g (1/2 cup) heavy cream, cold
- 1 tablespoon sugar
- 40 g (2 heaping tablespoons) sour cream, cold
How To
- Wash the pieces and chop them into 1/2-inch chunks, then toss with lemon juice.
- Finely chop the basil and add it, the sugar, and salt to the peaches, and toss to combine.
- Cover and refrigerate for at least 30 minutes, up to 8 hours. Give it a stir a couple of times to ensure the sugar dissolves and a lovely syrup is created at the bowl's bottom.
- Heat the oven to 400F, with a rack on the upper-middle position. Line a sheet pan with parchment paper.
- Whisk together flour, sugar, baking powder, and salt. Add 160 g heavy cream and vanilla extract, and stir to combine. If the dough seems dry and won’t come together, add a tablespoon or two of extra cream. Knead it just a bit until it comes together.
- On a lightly floured surface, pat the dough into a 3/4-inch thick rectangle. Dip a 3-inch round cookie cutter into flour, then cut out two circles from the dough without twisting the cutter. Flour the cutter between uses. Bring the dough scraps together, knead briefly, and cut an additional biscuit until you have 4 biscuits.
- Set the dough circles onto the parchment-lined baking sheet pan. Brush the top of each biscuit with cream and sprinkle with turbinado sugar.
- Bake at 400F for 18-22 minutes, until risen, golden brown on top, and firm in the middle. Let cool for at least 15 minutes.
- Combine the heavy cream, sugar, and sour cream in a bowl. Whisk by hand or with an electric mixer until soft peaks form. Store in the refrigerator until ready to use.
- Break each shortcake in half and place the bottom half on the serving plate. Spoon peaches and syrup over the bottom half, top with whipped cream, garnish with a small basil leaf, and replace the shortcake tops. Serve immediately.