Brown Sugar Shortcake with Warm Bourbon Peaches
Published July 24, 2012
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SHORTCAKE
230 grams all-purpose flour (about 2 cups)
55 grams dark brown sugar (or about ¼ cup packed), more for sprinkling
15 grams cornstarch (about 2 tablespoons)
15 grams baking powder (about 1 tablespoon)
5 grams fine sea salt (about 1 teaspoon)
7 tablespoons cold unsalted butter, cubed
½ cup heavy cream
1 egg, well beaten
1 tablespoon melted butter
FOR THE PEACHES
2 tablespoons bourbon, brandy or rum
25 grams dark brown sugar (about 2 tablespoons)
1 ½ pounds peaches, sliced (about 4 cups)
1 ¼ cups heavy cream, whipped
Nutritional analysis per serving (6 servings)
59 grams carbs; 146 milligrams cholesterol; 643 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 26 grams saturated fat; 42 grams fat; 1 gram trans fat; 3 grams fiber; 605 milligrams sodium; 8 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms.
- Step 2
Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a ½-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a ½-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool.
- Step 3
Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes.
- Step 4
Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately.
Private Notes
Comments
Do you have to peel the peaches or will the skins separate with cooking?
Is it necessary to bake the layers on top of one another? Can you bake separately?
This is very good. Even better after it's rested for a bit and softened.
A gluten-free version came out quite well also.
@seamus17 I had the same question. I hope someone answers. The recipe worked just fine as is, but it's hard to imagine what the purpose of baking the two layers stacked instead of separate might be.
Why does someone suggest a variation in the recipe that they haven’t tried but that “should” be tasty, then tell readers to let them know if it was any good?
I can't say much about the shortcake, as I haven't made it. Our local market bakes excellent shortcakes to serve with fruit all summer and I cheat and use those, warmed slightly in the oven. But the peaches are excellent! Cheating with quality store bought shortcakes, and just making the warm bourbon peaches with perfectly ripe, sweet, juicy local peaches is a summer treat that's fast and easy, 10 minutes or less from start to finish.