Apricot Nectarine Shortcake Food

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

PEACH SHORTCAKE

Steps:

• Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

SOUTHERN PEACH SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

PEACH RASPBERRY SHORTCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
• mixture. Mix until just blended. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
• Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

SHORTCAKE WITH MASCARPONE AND BRANDIED APRICOTS

Steps:

• In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
• Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
• NOTE: If sponge cakes are not available, use sliced pound cake.

APRICOT NECTARINE SHORTCAKE

Steps:

• Shortcakes: Preheat the oven to 425 degrees F. In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together. Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool. Fruit: Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes. Whipped cream: In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks. To assemble: Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

PEACH-TARRAGON SHORTCAKE

Steps:

• Peaches Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into 1/4"-thick wedges, collecting juices.
• Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
• Shortcake and assembly:
• Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
• Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
• Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about 1/2" thick. Brush with some reserved melted butter and sprinkle with sugar.
• Bake until shortcake edges are golden brown, 12-15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8-10 minutes longer.
• Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.

APRICOT SHORTCAKE (SPC)

Steps:

• Preheat oven to 180 Degrees Celsius.
• Mix first 7 ingredients together in a large bowl until combined.
• Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
• Sprinkle over extra oats or sunflower seeds.
• Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
• Remove, stand for 10 minutes, turn onto a wire rack and cool.
• VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.