Warm Caramel-Peach Shortcakes With Almond Biscuits Recipe
Ingredients
| Almond Biscuits | ||
| Slivered almonds | 1 Cup (16 tbs) | |
| 1/2 cup sugar plus 1 tablespoon, for sprinkling on top | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Lemon peel | 1 Tablespoon, grated | |
| 1/3 cup shortening, butter, or margarine | ||
| Almond extract | 1/2 Teaspoon | |
| 1 cup regular, low-fat, or nonfat buttermilk | ||
| Caramel-Peach Filling | ||
| Peaches | 3 Pound, peeled | |
| Butter/Margarine | 4 Tablespoon | |
| Light brown sugar | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dark rum | 2 Tablespoon | |
| Double Whipped Cream | ||
Directions
To Make Biscuits: Place oven rack in top third of oven and preheat to 400°F.
Process almonds in a food processor with the metal blade until finely chopped.
Add 1/2 cup sugar and process until ground.
Add flour, baking powder, soda, salt, and lemon peel, and pulse to mix.
Pulse in shortening until mixture resembles coarse meal.
Stir almond extract into buttermilk and pour into batter.
Pulse until thoroughly moistened and it begins to mass together; it should feel sticky.
Drop by tablespoons 2 inches apart onto ungreased baking sheet, making 8 mounds about 1 1/2 inches high.
Sprinkle tops with sugar.
Bake until set and golden brown, about 12 to 15 minutes.
Immediately remove to racks to cool. (Biscuits may be stored loosely covered overnight or frozen up to 2 weeks.
Reheat at 350°F. for 8 to 10 minutes.) To Make Filling: Cut peaches in half, remove pits, and slice. (Cover and refrigerate up to 2 hours.) Melt butter in large skillet over medium-high heat.
Add brown sugar and stir until blended, about 4 minutes.
Stir in lemon juice and rum, if using, and cook over high heat about 5 minutes. (Sauce may be held up to 2 hours. Reheat before adding peaches.) Add peaches and saute, stirring often, for 5 minutes, or until slightly softened.
To Assemble: Cut biscuits in half horizontally.
Place bottom half on plates.
Spoon warm peaches over and top with upper half of biscuit on a jaunty angle.
Top with a dollop of whipped cream.
Process almonds in a food processor with the metal blade until finely chopped.
Add 1/2 cup sugar and process until ground.
Add flour, baking powder, soda, salt, and lemon peel, and pulse to mix.
Pulse in shortening until mixture resembles coarse meal.
Stir almond extract into buttermilk and pour into batter.
Pulse until thoroughly moistened and it begins to mass together; it should feel sticky.
Drop by tablespoons 2 inches apart onto ungreased baking sheet, making 8 mounds about 1 1/2 inches high.
Sprinkle tops with sugar.
Bake until set and golden brown, about 12 to 15 minutes.
Immediately remove to racks to cool. (Biscuits may be stored loosely covered overnight or frozen up to 2 weeks.
Reheat at 350°F. for 8 to 10 minutes.) To Make Filling: Cut peaches in half, remove pits, and slice. (Cover and refrigerate up to 2 hours.) Melt butter in large skillet over medium-high heat.
Add brown sugar and stir until blended, about 4 minutes.
Stir in lemon juice and rum, if using, and cook over high heat about 5 minutes. (Sauce may be held up to 2 hours. Reheat before adding peaches.) Add peaches and saute, stirring often, for 5 minutes, or until slightly softened.
To Assemble: Cut biscuits in half horizontally.
Place bottom half on plates.
Spoon warm peaches over and top with upper half of biscuit on a jaunty angle.
Top with a dollop of whipped cream.
Chef
