In Seattle we get very excited about the local produce and fruit that becomes available in spring and summer, I suppose it’s because our sunny seasons are so short that we embrace everything about them! Well, now here in our state it is peach season!! Oh my! It is one of my favorite fruits, the smell when you walk by them in the grocery store, the juicy, sweet flavor…..there is nothing like it!!! So friends, I will be bringing you some peach favorites of mine while we have these delicious beauties available to us.
I decided for my first dessert I would do something that most of us here in the states have had….shortcake. I was surprised when Ludmilla told me she didn’t know what that was!!! I researched and found out that shortcake desserts, the way we know of them here, are a distinctly American invention, adapted from European and English recipes over hundreds of years to create the amazing tower of flavor that we enjoy so much! Strawberry shortcake is of course the most popular of these, but you can use any type of fruit you love in this recipe…that’s why I love it so much..it’s so versatile!! So I used my wonderful local peaches to make this dessert….We gave some to our neighbors and they fell in love with it!! I hope you enjoy it too!!!
This recipe is from the acclaimed baker David Lebovitz…his desserts are amazing and I love his shortcake recipe…so flaky and tender….
2 cups (280 g) flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
8 tablespoons (115 g) unsalted butter, chilled and cut into cubes
2/3 cup (160 ml) heavy cream or buttermilk
1 egg yolk
1 teaspoon heavy cream or milk
4 large peaches, peeled and diced
2 tablespoons sugar
optional: a few drops of kirsch
1 1/2 cups (375 ml) heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
6 large peaches, peeled, sliced, and tossed in a bit of sugar
4 tablespoons (55 g) salted butter
1 cup (180 g) packed light brown sugar
1/4 cup (60 ml), plus 6 tablespoons (90 ml) heavy cream
1/2 teaspoon vanilla extract
1. In a wide saucepan or skillet, melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth.
2. Without stirring, let the mixture cook at a bubbling simmer for three minutes.
3. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the vanilla extract.
To make the biscuits, preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Sift the flour, baking powder, salt, and sugar into a bowl. Using a pastry blender, cut in the butter until it’s in pieces the size of corn kernels. (You can also use a food processor or stand mixer with the paddle attachment.) Add the cream or buttermilk and mix until just blended.
3. On a lightly floured countertop, briefly knead the dough just until it comes together. Do not overwork the dough; it’s better to work it less and have rustic-looking biscuits than ones that are tough.
4. Roll the dough until it’s 3/4-inch (2 cm) thick and with a 3-inch (10 cm) biscuit cutter, cut out six individual biscuits, dipping the cutter in flour between cutting each biscuit.
You can gather the scraps and re-roll to cut out a few more biscuits. Put the biscuits on the baking sheet. For the glaze, mix the egg yolks with the cream or milk.
5. Brush just the tops of the biscuits with the glaze and bake for 15 to 20 minutes, until they’re browned on top and up the sides. Remove from oven and let cool.
6. Make the peach coulis by mixing the diced peaches with 2 tablespoons of sugar and kirsch, if using, with your hands, squeezing firmly the diced fruit to mash it up and help it release its juices. Let stand at least an hour.
7. Whip the cream until it begins to get stiff, then whip in the sugar and vanilla extract and continue to whip until it holds its shape.
8. Slice the peaches and toss them in a bowl with a sprinkling of sugar.
9. To assemble the shortcakes, cut each biscuit in half and place the bottoms on six plates.
Divide the peach coulis amongst the biscuits, pressing it in a bit with a spoon to encourage the juices to saturate the biscuit.
Add a few peach slices on top of each, then add a generous dollop of cream.
Finish with the rest of the peach slices.
And top with the crown of the biscuit.
Drizzle with warm butterscotch sauce.
Beijos e Tchau