Peach Shortcakes

Sometimes pictures do not make justice to a plate.  This is one of those occasions. This dessert was so fresh and delicious, but unfortunately my camera was not able to capture that. Anyway, I found a great recipe from Cooks Illustrated that will let you have this amazing dessert all year around, not only during Summer when fresh peaches from Chilton county are available ;-)

"This recipe works well with any peaches, regardless of quality. If your peaches are firm, you should be able to peel them with a sharp vegetable peeler. If they are too soft to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. If buttermilk is not available, substitute 1/2 cup of low-fat yogurt mixed with 3 tablespoons of milk. Orange juice or orange liqueur can be used in place of the peach schnapps. The biscuits may be made up to 24 hours in advance." Cooks Illustrated.

Ingredients:

- For the Fruit:
2 lb. ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges
6 Tbsp. sugar
2 Tbsp. peach schnapps (see note)

- For the Biscuits:
2 cups unbleached all-purpose flour (10 ounces)
2 tspn. baking powder
2 Tbsp. sugar
3/4 tspn. table salt
2/3 cup buttermilk, cold (see note)
1 large egg
8 Tbsp. unsalted butter, melted and cooled slightly

- For the Whipped Cream:
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

Directions:

For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let stand 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium microwave-safe bowl. Microwave on high power until peaches are bubbling, about 1 to 1 1/2 minutes, stirring twice during cooking. Using potato masher, crush peaches into coarse pulp. Let stand 30 minutes.

For The Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. While peaches macerate, whisk flour, baking powder, 1 tablespoon sugar, and salt in large bowl. Whisk together buttermilk and egg in medium bowl; add melted butter and stir until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined rimmed baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire rack and let cool 15 minutes before assembling.

For The Whipped Cream: Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

To Assemble: Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and any exuded juices. Top peaches with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some of remaining whipped cream. Serve immediately.

Source:  Recipe Courtesy of Cook's Illustrated. Published July 1, 2008.