Peach Shortcake

Ingredients

• 2 cup shortcakes self-rising flour
• 2½ tbsp shortcakes granulated sugar
• ⅛ tsp shortcakes salt
• ½ cup shortcakes; 1 stick cold unsalted butter, cut into small pieces
• ¾ cup shortcakes milk
• 2 tbsp shortcakes light cream
• 6 large ripe peaches, halved, pitted and peeled
• 2 tbsp fresh lemon juice
• 0.56 cup 1/2 cup plus 1 tablespoon sugar
• pinch of nutmeg
• 2 cup heavy whipping cream
• 6 fresh mint sprigs, for garnish

Method

1. Prepare the shortcakes: Preheat the oven to 400 degrees F. Grease a baking sheet. Combine the flour, sugar and salt in a bowl. Add the butter; rub it into the dry ingredients with your fingertips until the mixture resembles coarse meal.
2. Stir in the milk until a very soft dough is formed. Do not overwork.
3. Drop six equal portions of dough onto the prepared baking sheet. Lightly pat each portion into a 3 1/2-inch round and lightly brush the tops with the light cream.
4. Bake in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
5. Slice the peaches thickly into a bowl, catching all of the juices, and toss with the lemon juice to prevent discoloration. Add 1/2 cup of sugar and the nutmeg; combine well. Cover and refrigerate for 2 hours.
6. Just before assembling the shortcakes, whip the heavy cream with the remaining tablespoon of sugar until it holds soft peaks.
7. To serve, split the shortcakes by cutting off the top third of each. Divide the bottoms among 6 dessert plates and top each with about 1/2 cup of the peaches. Top each with a spoonful of whipped cream and cover with the top of the shortcake. Set aside 6 peach slices for garnish; spoon the remaining slices over the shortcakes. Top each with a spoonful of cream and one of the reserved peach slices. Garnish each with a sprig of mint.

Notes

Serves 6. Per serving: 705 calories, 68g carbohydrates, 8g protein, 48g fat, 157mg cholesterol. Best of all, you can bake them a day ahead. To peel peaches easily, drop them into boiling water for 30 seconds, remove with a slotted spoon, then slip off the skins.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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