Peach Shortcakes

Name: Peach Shortcakes
Yield: Serves 6
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

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Appears in Cook's Illustrated July/August 2008

Desserts or Baked Goods

Fruit

Fruit Desserts

Cakes

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

SERVES6

TIME1½ hours, plus 1 hour macerating

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WHY THIS RECIPE WORKS

For a peach shortcake recipe that would work with any peach, regardless of quality, we found that macerating sliced peaches didn’t adequately moisten and sweeten the fruit. Microwaving some of the peaches with peach schnapps until they were...

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