Home Gluten Free Recipes Make this peach melba shortcake recipe with cream and raspberries

Make this peach melba shortcake recipe with cream and raspberries


Peach Melba Shortcakes

Lively time:25 minutes

Complete time:1 hour


Lively time:25 minutes

Complete time:1 hour



Few earthly delights are higher than a ripe peach. Its season is temporary, and even when there’s a bounty, there’s no assure that the one you decide can be candy and juicy, so there’s a temptation to bake them into pies and cobblers.

Most summers, I gamble repeatedly, hoping for that elusive, excellent peach. I eat them out of hand, over a sink or perched on a park bench with nothing however my chin to catch wayward juice.

Nonetheless, even a less-than-perfect peach can shine with some dressing up. A shortcake, with its buttery, biscuit-like base and comfortable cream surrounding contemporary, juicy fruit is a good compromise. The peaches retain their meatiness in a cradle of buttery pastry, which offsets their texture and captures any extra juice.

This variation takes its cues from the basic dessert generally known as a peach Melba. Historically, it’s made with gently poached peaches, raspberry sauce and vanilla ice cream. Right here, these flavors are remixed: Contemporary, sliced peaches and complete raspberries are tossed with a contact of honey, which attracts out their juices. Shortcakes based mostly on a buttery biscuit dough are baked, break up and full of the juicy fruit and vanilla-scented whipped cream.

A guide to stone fruit: How to choose, ripen, store and cook with it

The shortcakes on this recipe are partially impressed by pastry chef Nancy Silverton’s biscuit recipe, which requires frozen butter that will get grated into the flour combination. I added a good quantity of sugar and an egg, along with buttermilk to assist tenderize the dough, in order that the completed shortcakes aren’t too crisp and could be eaten completely with a spoon.

Although I name for whipped cream right here, it’s simple sufficient to swap in vanilla ice cream for a considerably sweeter — and extra conventional — Melba in shortcake type.

Search for ripe, juicy peaches after which slice them rigorously to keep away from bruising their flesh. In the event you can’t discover ripe ones, think about nectarines, plums or one other stone fruit. Alternately, simmer slices of firmer peaches in a splash of water and drizzle of honey till they soften. Cool, and use rather than the contemporary peaches in these shortcakes.

In the event you can’t discover good raspberries, skip them, or use one other berry.

To make these biscuits gluten-free, use a gluten-free flour mix rather than the all-purpose flour.

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  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/4 cup (30 grams) cornstarch, see headnote
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon superb salt
  • 1 stick (4 ounces/113 grams) unsalted butter, frozen
  • 2/3 cup (180 milliliters) well-shaken, complete cultured buttermilk, chilly
  • 1 massive egg, chilly
  • 6 medium (1 3/4 kilos/794 grams) contemporary peaches, pitted and sliced
  • 1 teaspoon honey
  • 1/2 pint (80 grams) contemporary raspberries
  • 1 cup (240 milliliters) heavy cream, very chilly
  • 2 tablespoons confectioners’ sugar, or to style
  • 1 teaspoon vanilla extract or paste

Make the shortcakes: Frivolously grease a big, rimmed baking sheet or line it with parchment paper.

In a big bowl, whisk collectively the flour, cornstarch, sugar, baking powder, baking soda and salt. Utilizing the holes of a big grater, grate the butter into the dry substances. Use your fingers to softly toss the butter with the dry substances till clumps the dimensions of small peas type. This could take not more than 30 seconds. As soon as combined, in case your kitchen is heat, place the bowl within the freezer whilst you put together the liquid substances.

In a liquid measuring cup, whisk collectively the buttermilk and egg till properly mixed. Reserve 2 tablespoons of this combination for brushing on high of the shortcakes. Stir the rest into the butter-flour combination, mixing gently together with your fingers simply till a comfortable dough types.

Frivolously flour a cool work floor and switch the dough out onto it. Press the dough right into a tough 1-inch-thick rectangle. Beginning on a brief finish and utilizing a pastry cutter that can assist you, fold it into thirds, like a letter. Rotate the dough so the lengthy facet is going through you and gently press it right into a tough, 3/4-inch thick rectangle about 9-by-6-inches. Utilizing a floured 2 1/2- or 3-inch diameter cutter or skinny glass, reduce 6 rounds out of the dough. Gently place them, evenly spaced, on the ready baking sheet. (You possibly can press and reroll the dough to get 2 extra shortcakes, however these can be considerably much less tender.) Brush simply the tops with the reserved egg-buttermilk combination, and place them within the freezer for 10 to fifteen minutes, whilst you preheat your oven.

Place a rack in the course of the oven and preheat to 450 levels.

Put together the fruit: Whereas the oven preheats, in a big bowl, mix the peaches with the honey and raspberries and gently stir. Put aside at room temperature to permit the fruit juices to begin to run.

Bake the shortcakes for 10 minutes, then rotate the pan and bake for one more 10 minutes, or till they’re tall and light-weight gold brown. Cool for at the least quarter-hour, or till barely heat to the contact.

Make the vanilla whipped cream: Within the bowl of a stand mixer, or utilizing a bowl and a hand mixer or whisk, mix the heavy cream, confectioners’ sugar and vanilla. Whip on medium-high velocity till soft-but-stable peaks type.

To serve, utilizing a small serrated knife, break up every shortcake in half by way of its equator and place the underside half on a plate. Prime it with about 4 slices of the saucy peaches and raspberries. Add 3 to 4 tablespoons of the whipped cream. Cap it with the highest of the shortcake. Repeat with the remaining shortcakes and fruit, and serve, with any further fruit and cream on the facet.

Per serving (1 stuffed shortcake)

Energy: 574; Complete Fats: 32 g; Saturated Fats: 19 g; Ldl cholesterol: 134 mg; Sodium: 379 mg; Carbohydrates: 65 g; Dietary Fiber: 5 g; Sugar: 17 g; Protein: 8 g

This evaluation is an estimate based mostly on obtainable substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From employees author G. Daniela Galarza.

Examined by Debi Suchman; e mail inquiries to voraciously@washpost.com.

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