Peach And Blueberry Shortcakes Food

BLUEBERRY AND PEACH SHORTCAKES

Steps:

• Preheat the oven to 425°. In a food processor, pulse the flour, baking powder, granulated sugar and salt. Add the diced butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the cream and process until the dough just comes together.
• Turn the dough out onto a lightly floured surface; knead 3 times. Roll out the dough 1/2 inch thick. Using a floured 2 3/4-inch round biscuit cutter, stamp out 8 shortcakes as close together as possible; transfer to a large baking sheet. Brush the tops of the shortcakes with cream and sprinkle with 2 heaping tablespoons of the turbinado sugar. Bake the shortcakes for 15 minutes, or until golden brown. Transfer to a wire rack to cool.
• In a bowl, beat the remaining 2 cups of cream with 1/3 cup of powdered sugar and the vanilla until soft peaks form.
• Melt the remaining 2 tablespoons of butter in a large skillet. In a bowl, toss the nectarines with the berries, brown sugar and the lemon juice. Add to the skillet and cook over high heat, stirring, until the fruit begins to release its juices, about 2 minutes. Remove from the heat.
• Cut the shortcakes in half , place the bottoms on plates; top with the fruit. Add a large dollop of whipped cream, top the shortcakes, and serve.

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 CHERRY BLUEBERRY SHORTCAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
• Bake for 20 minutes or until biscuits are golden brown.
• Slice the peaches, discarding the pits.
• Destem and pit the cherries.
• In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
• In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
• Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
• Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
• Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
• Spoon whipped cream over the top and drizzle with reserved fruit syrup.
• Enjoy!

PEACH AND BLUEBERRY SHORTCAKES

Steps:

• Combine peaches, blueberries, sugar, vanilla, and cardamom in large bowl. Mix to blend well. Let stand until juices form, stirring occasionally, at least 20 minutes. Place sour cream in small bowl. Gradually mix in cream.
• Split warm biscuits in half. Place bottoms of biscuits in shallow bowls. Spoon fruit mixture over. Top each with 1 spoonful sour cream mixture. Cover with biscuit tops and another spoonful of sour cream mixture. Serve immediately.

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.

BLUEBERRY SHORTCAKES

Steps:

• Combine flour, sugar, baking powder and salt.
• Using a pastry blender or two knives, cut butter into dry mixture until crumbly.
• Stir in dried berries.
• Make a well in the dry ingredients, add milk and stir with a fork until dough is soft and sticky.
• Turn dough out onto a lightly floured surface.
• Using floured hands, gently pat dough into a 3/4 inch thick circle.
• Using a 2 1/2 inch cookie cutter, cut out short cakes.
• Press scraps together and cut out more rounds.
• Place on a buttered baking sheet.
• Sprinkle tops evenly with brown sugar.
• Bake in 400°F oven for 12 to 15 minutes or until well risen, broil for 45 seconds or until golden.
• Cool on rack.
• Whip cream until thick.
• Fold in berries.
• Cut shortcakes in half, crosswise and fill with cream and berries OR Leave out the dried berries and use strawberries, or blackberries, or raspberries with the cream to fill.