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| Sweet Missourahhh peaches - they were incredibly good last summer, unlike our CT peaches that had no flavor. At all. Tossed with fresh basil ribbons. |
I spend a good portion of every summer in COMO, now with my dad, and before she died, with both my parents. I'm lucky enough to work in a school system, so have regular vacations all year long, with the summers completely off. My sibs, Carrie and Bill, are able to do the same and often our visits overlap. Nice! This summer, my sis and I visited at the same time, and one of our cooking challenges, now that mom is gone - and our father's sweet tooth hasn't abated one bit - is coming up with new desserts for him. Mom was one of the best amateur chefs that has ever cooked, so it's hard to top what she could do - with one hand tied behind her back! Well, with this recipe, we certainly succeeded! The key to this is to have super sweet local peaches. And this year, in MO, they delivered! They were the very best flavorful peaches we've had in years! When I came back to CT, I immediately went to the farmer's market and bought peaches. Several times. And at several different farmer's markets. Absolutely. No. Flavor. In any of them. Amazing it was such a good peach year in MO and a hideous one in CT. While you can make this any time of year, summertime peach season is the ideal time! Sis Care & I made this for dad in August 2018. Truly the best shortcake I've ever had - the first I've actually liked. And, basil combined with peaches is just an incredible flavor combination!
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| Our shortcake. This recipe makes one of the only shortcakes I actually like. Not a big fan usually. |
Topping:
4 C. peeled, sliced peaches, about 3 lbs. (local if at all possible, southern only if not)
1/4 C. sugar
1/3 C. or so small fresh basil leaves cut into ribbons
1 1/2 T. fresh lemon juice
Shortcake:
2 1/4 C. flour
1/3 C. sugar, divided
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
a grating of nutmeg
6 T. chilled butter, cut into pieces
1 C. buttermilk (or 1 C. (not skim) milk w/1 t. cider vinegar - let stand for 15 minutes)
cooking spray
1 1/2 t. 1/2 & 1/2
1/4 cup sliced or slivered almonds
To prepare the topping, combine peaches, sugar, basil and lemon juice in a bowl; let stand 1 hour.
Preheat oven to 400º.
To prepare the shortcake, lightly spoon flour into dry measuring cups and level with a flat knife edge. Combine flour, 7 T. of the sugar, baking powder and soda and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or two dinner knives until the mixture resembles a coarse meal. Stir in buttermilk with a dinner fork just until combined (do not over-mix). Spoon the dough into a 9" round metal baking pan coated with cooking spray. Gently brush the dough with milk. Evenly sprinkle with the remaining sugar and almonds.
Bake at 400º for 23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan on a wire rack. Remove shortcake from the pan and cool completely on the wire rack.
Cut shortcake into 12 wedges and then cut each wedge in half horizontally. Top each bottom with 1/3 C. peach mixture and, if desired, a scoop of vanilla frozen yogurt or a spoonful of whipped cream. Artfully lay top half of the wedge on top, Enjoy!
This recipe was in the June 2012 Cooking Light magazine and is by Ruth Cousineau.
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'till we feast again!
xoabb
