NECTARINE SHORTCAKES
The crumbly but moist biscuit yields to juicy nectarine in every bite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
- Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in butter until mixture forms small pieces. Stir in cream. Fold in nectarine mixture.
- Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack.
CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM
Categories Cake Fruit Ginger Dessert Bake Nectarine Summer Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- For biscuits:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together. Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.
- Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.
- For filling:
- Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes. Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours. for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
- Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.
NECTARINE SHORTCAKES
Steps:
- Preheat oven to 400°F. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar. Let stand 15 minutes.
- Whisk together the flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl. Using a pastry blender, cut in the butter until mixture forms small pieces. Stir in the cream. Fold in nectarine mixture.
- Turn out dough onto a lightly floured surface. Pat into an 8 1/2-inch round. Using a 2 1/2-inch cutter, cut out 8 rounds, and transfer to a parchment-lined baking sheet. Brush with cream; sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack. Any remaining shortcakes can be stored in an airtight container up to 1 day.
APRICOT NECTARINE SHORTCAKE WITH VANILLA WHIPPED CREAM
Steps:
- 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.
- 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.
- 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.
- 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.
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Cuisine AmericanEstimated Reading Time 1 minServings 8Total Time 50 mins
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- Preheat oven to 400 degrees F. Combine nectarines, lemon juice, and 2 teaspoons granulated sugar.
- Let stand 15 minutes. Whisk together flour, baking powder, salt, and remaining 1/4 cup granulated sugar in a large bowl.
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