Drunken Peach Shortcake | James Beard Foundation

Drunken Peach Shortcake | James Beard Foundation

www.jamesbeard.org

To offset the sweetness of these peach shortcakes, pastry chef Caryn Stabinsky adds a sauce made with refreshingly bitter wheat beer.

View full recipe on www.jamesbeard.org

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Cooking tools:

  • Stand mixer
  • Blender
  • Hand mixer
  • Cookie cutter
  • Rolling pin
  • Pastry brush
  • Ice cream scoop
  • Oven
  • Refrigerator
  • Pot
  • Mixing bowl
  • Whisk
  • Cutting board
  • Baking sheet
  • Airtight container
  • Measuring cup
  • Measuring spoon
  • Paring knife

Ingredients

  • 2 cups wheat beer, such as Allagash White
  • 1/4 cup sugar
  • 2 teaspoons cold water
  • 2 teaspoons powdered gelatin
  • One 750-milliliter bottle Pinot Noir
  • 3/4 cup plus 2 tablespoons Champagne vinegar
  • 1 cup sugar
  • Pinch salt
  • 5 peaches, pitted and cut into 1/8-inch-thick slices
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Zest of 1/2 lemon
  • 3 tablespoons cold butter
  • 1 egg yolk
  • 1/4 cup heavy cream
  • 2 tablespoons melted butter
  • 3 tablespoons turbinado sugar
  • 1/2 cup heavy cream
  • 3/4 teaspoon sugar
  • Dash vanilla
  • Vanilla ice cream for serving

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