-FOR FILLING-
1 Firm-ripe large peach
1 tb Granulated sugar
1 tb Finely chopped fresh mint
-leaves
2 ts Fresh lemon juice
FOR SHORTCAKES
1/2 c All-purpose flour
2 tb Firmly packed brown sugar
1 ts Baking powder
1/4 ts Cinnamon
1/3 c Plus 1 tablespoon heavy
-cream
-FOR WHIPPED CREAM-
1/4 c Well-chilled heavy cream
1 ts Granulated sugar
1/4 ts Vanilla
Make filling: In a small saucepan of boiling water blanch peach 1 minute
and drain. Peel and pit peach and slice thin. In a small bowl toss peach
slices with sugar, mint, and lemon juice.
Make shortcakes: Preheat oven to 425F.
In a small bowl whisk together flour, sugar, baking powder, cinnamon, and a
pinch salt. Add cream and stir with a fork until mixture just forms a
dough. Turn dough out onto a lightly floured surface and with floured hands
pat into a 6- by 3-inch rectangle. With a sharp knife trim edges and halve
dough crosswise to form two 3-inch squares.
Arrange dough squares 2 inches apart on a lightly greased baking sheet and
bake in middle of oven until golden, 12 to 15 minutes. (Squares will spread
more than they will rise.) Transfer shortcakes to a rack and cool 10
minutes.
Make whipped cream: In a small bowl with an egg beater or electric mixer
beat cream with sugar until it just holds soft peaks and beat in vanilla.
Split shortcakes with a serrated knife and put a bottom half on each of 2
plates. Top with peaches and any liquid, whipped cream, and shortcake tops.
Serves 2.
Yields
1 servings