Brown Sugar Shortcake With Warm Bourbon Peaches Recipes

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.

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.

PEACH SHORTCAKE

Steps:

• Heat the oven to 425°F.
• In a medium bowl, combine the peaches, 4 tablespoons of the brown sugar, the Bourbon, and the ginger. Set the mixture aside while you make the cake.
• In a medium bowl, combine the flour, 2 tablespoons of the brown sugar, baking powder, and salt. Using two forks or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the milk, stirring only until moistened. Turn the dough out onto a lightly floured work surface. Gently knead 10 times or until the dough comes together and is smooth.
• Pat the dough evenly into a greased 8-inch round cake pan. Bake for 20 to 25 minutes, until golden brown. Remove the shortcake from the pan and let cool on a wire rack.
• When ready to serve, whip the cream with the remaining 1 tablespoon brown sugar until stiff peaks form.
• Split the shortcake into two layers; place the bottom layer on a serving platter. Spoon half of the peach mixture over the cake and top with half of the whipped cream. Cover with the second cake layer and top with the remaining peach mixture and whipped cream. Sprinkle with the pecans and serve.

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.