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Summer Fruit Shortcakes
Yield: 8 Servings
3 lb firm-ripe freestone peaches, (yellow or white flesh)
1 T lemon juice
2 c strawberries, rinsed, hulled, and halved
1 c blueberries, rinsed and drained
2 c double Devon cream, or softly whipped cream
3 c all-purpose flour
2 T sugar
4 1/2 t baking powder
1/2 t salt
1/4 lb butter
1 1/4 c milk
In a 3 to 4 quart pan, bring about 2 quarts of water to a boil.
Immerse peaches, 2 or 3 at a time, just until skin pulls free easily
(to test, make a nick in skin and pull), 15 to 60 seconds. Lift
out with a slotted spoon. Let cool slightly, then pull off skin
and slice peaches; discard skin and pits. Gently mix slices with
lemon juice. If making ahead, cover and chill up tp 2 hrs.
To serve, present peaches, strawberries, and blueberries, together
or in separate bowls. Also offer shortcake wedges, and cream.
Let guests assemble their own shortcakes, spooning fruits and cream
between split wedges of shortcake.
Garden Shortcake: Combine flour, sugar, baking powder, and salt.
With a pastry blender or knife, cut in butter until mixture resembles
coarse crumbs. (If making ahead, cover and chill up to 1 day.)
Add milk; stir just until dough sticks together.
Lightly oil and flour a 10 inch round pan. Spoon dough into center
of floured area and press into pan, leaving about 1/2 inch border
between the pan and the dough. Cut dough into 8 wedges, leaving
wedges in place. Bake in 450 degree oven on top of a baking sheet
until golden brown, about 15 mins. Transfer to a rack; pull wedges
apart, slice horizontally into halves, and serve warm or cool.
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Fruit Shortcake