Warm Peach Shortcakes With Bourbon Brown Sugar Cream Recipes

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES

Steps:

• Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
• Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
• Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
• Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.

SOUTHERN PEACH SHORTCAKE

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.

WARM PEACH SHORTCAKES WITH BOURBON-BROWN SUGAR CREAM

Steps:

• Position rack in center of oven and preheat to 425°F. Whisk flour, 6 tablespoons sugar, baking powder, salt, and baking soda in medium bowl to blend. Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
• Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.
• Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

WARM PEACH SHORTCAKES WITH BROWN SUGAR CREAM

Steps:

• Gently toss sliced peaches with the brown sugar,fresh lemon juice, bourbon and cinnamon in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
• Position rack in center of oven and preheat to 425°F
• Whisk flour, 6 tablespoons sugar, baking powder, salt, baking soda and pecan bits in medium bowl to blend.
• Add butter and shortening and rub in with fingertips until coarse meal forms.
• Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form.
• Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist).
• Pat dough into 9x6-inch rectangle; use a 3" cookie cutter or a large juice glass to cut dough into rounds. Transfer to heavy ungreased baking sheet, spacing apart.
• (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Sprinkle rounds with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
• Meanwhile, beat whipping cream and brown sugar in medium bowl until soft peaks form.
• Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each dessert plate. Top with Brown Sugar Peaches. Cover with biscuit tops. Spoon generous dollop of whipped cream atop each; serve immediately.

WARM PEACH SHORTCAKE WITH BRANDY WHIPPED CREAM

Steps:

• Make the shortcake: Preheat the oven to 375°F Spray a 9-inch cake pan with nonstick vegetable spray. In a small bowl, stir 1 tablespoon sugar with the cinnamon. In a large bowl, whisk the flour with the remaining 1/2 cup of sugar, the baking powder, nutmeg, salt and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Make a well in the center and add the buttermilk and the beaten eggs. Stir with a fork, until a dough forms. Scrape the dough into the prepared cake pan and bake for 35 minutes, until the top is golden, Brush the top of the hot cake with the melted butter and sprinkle with the cinnamon-sugar. Transfer the shortcake to a rack to cool for 10 minutes.
• Meanwhile, make the filling: In a small bowl, pour the brandy over the raisins and let stand for 20 minutes. In a large skillet, melt the butter. Add the peaches, cover and cook over moderately low heat until the peaches just begin to soften, about 6 minutes. Reserve 1 tablespoon of the brandy. Add the remaining brandy and the raisins to the skillet along with the brown sugar and cinnamon. cook the peaches over moderate heat, stirring often, until glazed and crisp-tender, about 8 minutes.
• In a medium bowl, whip the cream with the reserved 1 tablespoon of brandy until soft peaks form. Remove the shortcake from the pan and transfer to a serving plate or cake stand. Using a serrated knife, slice the cake in half horizontally; slide the top of the cake onto a plate. Spoon the peaches and their sauce over the bottom of the shortcake. Top with the other half of the cake. Cut the shortcake into wedges and serve with a dollop of brandy whipped cream.
• Note: The shortcake can be baked up to 1 day ahead and kept at room temperature.
• FYI: I like my whipped cream a little sweeter, so I add about 1 1/2 tablespoons sugar to heavy cream along with the 1 tablespoon of brandy before whipping the cream.

BROWN SUGAR PEACHES

Steps:

• Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.