Best Warm Peach Shortcakes With Bourbon Brown Sugar Cream Recipes

WARM PEACH SHORTCAKES WITH BROWN SUGAR CREAM

Steps:

• Gently toss sliced peaches with the brown sugar,fresh lemon juice, bourbon and cinnamon in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
• Position rack in center of oven and preheat to 425°F
• Whisk flour, 6 tablespoons sugar, baking powder, salt, baking soda and pecan bits in medium bowl to blend.
• Add butter and shortening and rub in with fingertips until coarse meal forms.
• Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form.
• Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist).
• Pat dough into 9x6-inch rectangle; use a 3" cookie cutter or a large juice glass to cut dough into rounds. Transfer to heavy ungreased baking sheet, spacing apart.
• (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Sprinkle rounds with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
• Meanwhile, beat whipping cream and brown sugar in medium bowl until soft peaks form.
• Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each dessert plate. Top with Brown Sugar Peaches. Cover with biscuit tops. Spoon generous dollop of whipped cream atop each; serve immediately.

BROWN SUGAR PEACHES

Steps:

• Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.

BROWN SUGAR SHORTCAKE WITH WARM BOURBON PEACHES

Steps:

• Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
• Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
• Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
• Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.