Just Peachy

Peach Shortcakes: Scott Goodwin for Intermezzo Magazine

Shortcakes are one of my favorites, in any season. During peach season it’s an especially good idea. The weather is still hot and humid during peach season so these are the perfect “i don’t want to have the oven on for a long time” dessert. And it’s a great way to capture the abundance of the season, without having to fuss with a pie.

Perfectly spiced with ginger infused whipped cream, and a drizzle of local honey, it’s a DIY dessert for guests. Heavy on the peaches for me, lite on the cream please.

This shot is from the super talented Scott Goodwin. It’s one of many that I styled and propped for Intermezzo.

SHORTCAKES WITH ROASTED PEACHES, GINGER CREAM AND HONEY

MAKES 12.

Frozen butter pieces make these biscuits super flaky. The infused cream should be made a day ahead .

Shortcakes

2 cups flour

1/4 cup sugar

1/4 teaspoon salt

6 tablespoons unsalted butter, frozen, cut into pebble size pieces

1 1/2 cups heavy cream

Roasted Peaches

6 peaches, peeled, pitted and cut into 1/4” slices

4 tablespoons butter

1/2 cup honey

Ginger Whipped Cream

2 cups heavy cream

1/3 cup fresh ginger, peeled and sliced

1/2 cup sugar

1/2 teaspoon stabilizer ( if desired)

Additional honey

1. Infuse ginger cream. In a small saucepan over low heat, combine heavy cream and ginger. Bring to a boil. Remove from heat. Let steep and cool for 15 to 20 minutes. Strain and discard ginger. Transfer to an airtight container and refrigerate overnight. ( Can be made 1 to 2 days in advance).

2. Make shortcakes. Preheat oven to 375 ℉. In a medium bowl, combine flour, sugar, and salt. Add butter. Stir in heavy cream. Mix just until blended. ( You should see butter chunks). Spoon dough into 3-inch rounds and place onto a parchment lined cookie sheet, spacing each 2-inches apart.

3. Bake 25 to 30 minutes or until golden brown. Remove from the oven . Cool before filling.

   ( Can be made 1 day in advance. Re-crisp in the oven for 10 minutes before filling.)

4. Roast peaches. Preheat oven to 375 ℉ . Place peach slices into a medium baking pan. Dot with butter and drizzle with honey. Bake 20 to 25 minutes or until soft and golden brown. (Can be made 1 to 2 days in advance. Bring to room temperature or slightly re-heat before serving.)

5. Make ginger whipped cream. In a bowl of a stand mixer ( or with a hand mixer), whip cream with whisk attachment on medium speed until soft peaks form. Gradually add sugar and whipped cream stabilizer, if desired. Continue to whip until stiff. Use immediately.

6. Assemble shortcakes. Cut shortcakes in half, horizontally. Place bottom halves onto plates. Spoon peaches and ginger cream onto shortcake. Top with remaining halves. Drizzle with additional honey, if desired.

Peach Shortcakes: Scott Goodwin