Caramelized Peach And Raspberry Shortcakes 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.

CARAMELIZED PEACH AND MASCARPONE SHORTCAKE

Steps:

• For the genoise: Preheat the oven to 335 degrees F (or 325 if using convection). Grease a half sheet pan and line it with parchment.
• In a stand mixer fitted with the whisk attachment, whip the eggs for 5 minutes until light and frothy. With the mixer on medium speed, slowly add the sugar; increase to medium-high speed and beat to a ribbon consistency, another 5 minutes.
• Combine the butter and milk in a microwave-safe bowl. Microwave for about 2 minutes, until the butter is melted and the milk is hot. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• With the mixer on low speed, add the vanilla and then slowly add the flour mixture; mix until combined, scraping down the sides.
• Whisk about 1 cup from the mixer in the hot milk-butter until smooth, then return to the mixer, whisking until just combined.
• Pour the batter into the prepared half sheet pan and bake until an inserted toothpick comes out with just a few moist crumbs, 15 to 20 minutes.
• Let cool for 15 minutes, then remove the cake from the pan and use a 3-inch biscuit cutter to cut out 12 mini cake rounds.
• For the whipped cream: Bloom the gelatin in 2 tablespoons cold water to dissolve.
• In a stand mixer with the whisk attachment, beat the mascarpone until smooth and fluffy. Add the confectioners' sugar, beating until smooth. Slowly add the cream; beat until smooth, then add the vanilla. Raise the mixer speed to high and beat to soft/medium peaks.
• Mix a dollop of the whipped cream into the gelatin, then add back to the mixer. Whip to medium peaks. Chill until ready to use.
• For the caramelized peaches: Toss the peaches, sugar and salt together in a bowl.
• Heat a medium-large skillet over medium heat until hot; add the butter. Place the peaches, cut side down, in the skillet and cook, turning once, until caramelized on both sides, 4 to 5 minutes per side; be careful to keep the peach skins intact. Transfer to a parchment-lined baking sheet to cool for about 10 minutes.
• To assemble: Place a cake round on a plate and top with two peach wedges, skin-sides facing out.
• Scoop some whipped cream into a pastry bag fitted with a large round or star tip and pipe a swirl in the center of the round, between the peach wedges.
• Top with a second cake round and pipe another swirl of whipped cream in the center. Garnish with a peach wedge and a wedge of white chocolate if using.
• Repeat to make 6 shortcakes total.

RASPBERRY SHORTCAKE

Steps:

• In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

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.

INDIVIDUAL PEACH SHORTCAKES

Steps:

• To prepare the shortcakes, preheat the oven to 400 degrees. Position the rack in the center of the oven.
• In a medium-size bowl, sift the sugar, flours, cream of tartar, baking soda, salt and nutmeg. Using a pastry blender, two knives or your fingers, cut in the butter until the mixture resembles coarse meal. Add the cream and milk and stir until the mixture forms a soft dough. Do not overwork.
• Roll out the dough on a floured surface, using a lightly floured rolling pin. Roll to a thickness of three-quarters of an inch. Using a cookie cutter, cut out four circles about three to three-and-a-half inches in diameter. Gather the scraps into a ball and reroll for the remaining two circles. The dough can also be shaped into circles by patting with floured hands. Place on a cookie sheet.
• Bake until the shortcakes are golden brown, about 12 to 15 minutes. Remove the pan from the oven and let cool.
• To make the peach filling, combine the sugar, water and vanilla in a medium-size saucepan and bring to a boil over high heat. Stir to dissolve the sugar. Lower the heat so the liquid is just simmering. Add the whole peaches and cover with a damp cloth to keep the peaches from drying out on top. Simmer until the peaches are just tender, about 10 to 15 minutes.
• Remove the peaches from the syrup and let them cool slightly. Remove the skins with a paring knife or your hands.
• In a chilled bowl, combine the vanilla, heavy cream and confectioners' sugar, and beat into soft peaks.
• Split the shortcakes horizontally. Cut the peaches in half, removing the pit. Cut each peach half into four sections. Moisten the shortcakes with a small amount of the poaching liquid, then arrange the peaches on the bottom half of each shortcake. Spoon on a large dollop of whipped cream and place the lid on top. Garnish with a small dollop of cream.

CARAMELIZED PEACHES ON THE GRILL

Steps:

• Combine cornflakes, nuts, sugar and margarine.
• Fill centers of each peach half.
• Wrap tightly in aluminum foil.
• Grill over med heat 10-15 minutes.

PEACH AND RASPBERRY YOGURT FOOL

Steps:

• Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
• Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
• Spread out the rolled oats and almonds in a broiler pan.
• Broil them until lightly toasted, shaking the pan frequently.
• Cool, then sprinkle the oat mixture over the dessert and serve.

CARAMELIZED PEACHES WITH LEMON AND BLUEBERRIES

Steps:

• Arrange the peaches in a single layer, cut sides down, in a 9-by-13-inch, heavy-duty foil pan. Scatter the butter pieces and sugar between the peaches. Add the vanilla to the pan.
• In a small bowl, whisk the lemon curd with enough heavy cream to create a smooth, spoonable sauce.
• Place the pan of peaches over direct medium heat and cook, with the lid closed as much as possible, until the peaches are tender, warm and glazed, 8 to 12 minutes (depending on the size and firmness of the peaches), rolling the peaches gently in the butter mixture once. To keep the peaches warm, slide the pan over indirect heat and remove the grill's lid. When ready to serve, slide the hot pan onto a baking sheet and move to a work surface.
• Cut the peaches into quarters or smaller slices. Arrange in bowls with the blueberries. Serve warm with the lemon curd spooned over the top.

CARAMELIZED PEACHES OR NECTARINES

Steps:

• Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• Heat the butter in a non-stick skillet over medium heat.
• When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
• Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high.
• Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended.
• Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.