Peach Cherry Blueberry Shortcake Recipe By Tasty Food

PEACH AND BLUEBERRY SHORTCAKES

Peach and Blueberry Shortcakes image

Categories Cake Dairy Fruit Dessert No-Cook Blueberry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 8

Ingredients

8 medium peaches (about 2 1/2 pounds), peeled, pitted, sliced
4 cups fresh blueberries
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon ground cardamom
2/3 cup sour cream
1 cup whipping cream
12 Cardamom Biscuits

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 BLUEBERRY PIE

Peach Blueberry Pie image

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Provided by the mortician's wife

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons fresh lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons margarine, cut into pieces

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g

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