Peach Shortcakes | America's Test Kitchen

Name: Peach Shortcakes | America's Test Kitchen
Total time: 150 min
Ingredients: 2 pounds (907 grams) ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note); 6 tablespoons sugar; 2 tablespoons peach schnapps (see note); 2 cups unbleached all-purpose flour (10 ounces/283 grams); 2 teaspoons baking powder; 2 tablespoons sugar; 3/4 teaspoon table salt; 2/3 cup buttermilk, cold (see note); 1 large egg; 8 tablespoons unsalted butter, melted and cooled slightly; 1/2 cup heavy cream; 1 tablespoon sugar; 1/2 teaspoon vanilla extract

www.americastestkitchen.com

Ripe farm stand peaches lead to shortcakes drenched in sweet juice. But what if you're stuck with hard, mealy supermarket peaches?

Keywords

Desserts or Baked Goods
Fruit
Fruit Desserts
Cakes

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Ingredients

2 pounds (907 grams) ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note)
6 tablespoons sugar
2 tablespoons peach schnapps (see note)
2 cups unbleached all-purpose flour (10 ounces/283 grams)
2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon table salt
2/3 cup buttermilk, cold (see note)
1 large egg
8 tablespoons unsalted butter, melted and cooled slightly
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract