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Ingredients
Filling:
2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2 cup fruit-only peach preserves
1 1/2 tablespoons sugar (optional)
1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
1/8 teaspoon almond extract
Shortcake:
Cooking spray
2 cups all-purpose flour
2 cups whole-wheat flour
1/2 cup, plus 3 tablespoons, sugar, divided
3 ¼ teaspoons baking powder
3/4 teaspoon baking soda
¼ teaspoon salt
1/3 cup cold butter, cut into small pieces
4 1/2 tablespoons vegetable shortening, in small pieces
1 cup buttermilk
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whipped cream
Fresh raspberries (optional)
Instructions
2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2 cup fruit-only peach preserves
1 1/2 tablespoons sugar (optional)
1/2 to 1 tablespoon peach liqueur, peach schnapps or peach brandy (optional)
1/8 teaspoon almond extract
Shortcake:
Cooking spray
2 cups all-purpose flour
2 cups whole-wheat flour
1/2 cup, plus 3 tablespoons, sugar, divided
3 ¼ teaspoons baking powder
3/4 teaspoon baking soda
¼ teaspoon salt
1/3 cup cold butter, cut into small pieces
4 1/2 tablespoons vegetable shortening, in small pieces
1 cup buttermilk
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whipped cream
Fresh raspberries (optional)
1. To prepare filling, combine all ingredients in a large bowl, tossing well. Using your fingers, coarsely mash 1 or 2 handfuls of peaches. This releases their juice but still leaves plenty of texture.
2. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
3. To prepare shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor. Add butter and shortening and pulse to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand).
4. Combine buttermilk, eggs and vanilla in a small bowl, beating well with a fork. With the processor running, pour in buttermilk mixture. Pulse until dough holds together.
5. Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm.
6. Slice cake into 8 wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped cream and top of wedge. Garnish with fresh raspberries, if using. Serves 8.
Recipe by Crescent Dragonwagon, Saxton's River, Vt.
Nutritional Information
2. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
3. To prepare shortcake, combine flours, 1/2 cup sugar, baking powder, soda and salt in a food processor. Add butter and shortening and pulse to make a crumbly mixture (alternatively, add sifted ingredients to a bowl and cut shortening and butter in by hand).
4. Combine buttermilk, eggs and vanilla in a small bowl, beating well with a fork. With the processor running, pour in buttermilk mixture. Pulse until dough holds together.
5. Place dough on prepared baking sheet; gently pat into a 12-inch round. Sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden brown. Remove from the oven and let cool on a rack until only slightly warm.
6. Slice cake into 8 wedges. Cut each wedge open and spoon peach filling over bottom. Top with whipped cream and top of wedge. Garnish with fresh raspberries, if using. Serves 8.
Recipe by Crescent Dragonwagon, Saxton's River, Vt.
Per serving: 570 calories, 20g fat, 12g prot., 90g carbs., 7g fiber, 170mg sodium.
