Umami: Roasted Peach Shortcakes 8/9/13

1:17 PM, Aug 9, 2013   |    comments
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Roasted Peach Shortcakes

8 servings

Ingredients:

Roasted Peaches

  • 2 pounds of peaches cut into ½ slices
  • 1 cup sugar
  • ½ cup white wine
  • 1 vanilla bean, split lengthwise

Biscuits and Assembly

  • 1 cup bread flour
  • 4 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 ½ teaspoons kosher salt
  • 1 cup all-purpose flour plus more for work surface
  • 3 cups chilled heavy cream, divided
  • ¼ cup (1/2 stick) unsalted butter, melted

Preparation:

Roasted Rhubarb

  • Preheat oven to 350 degrees. Combine peaches, sugar and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
  • Roast until peaches are very tender and juices are syrupy, 30-40 minutes. Let cool. Discard vanilla bean.

Biscuits and Assembly

  • Preheat oven to 375 degrees. Whisk bread flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 ½ cups cream; gently mix just until dough holds together.
  • Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.
  • Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool.
  • Beat remaining 1 ½ cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted peaches and served with whipped cream.
  • Do Ahead: Peach filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature.

 

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