Ingredients
- 3 medium ripe peaches, peeled and diced
- 3 tablespoon granulated sugar
- 1/2 tablespoon vanilla bean split
- 2 tablespoon pieces crystallized ginger
- 33/50 cup dry rose or white wine
- 2 cup ripe peaches, peeled and cut into 1/2-inch dice
- 3 medium ripe peaches, peeled and diced
- 3 tablespoon granulated sugar
- 1/2 tablespoon vanilla bean split
- 2 tablespoon pieces crystallized ginger
- 33/50 cup dry rose or white wine
- 2 cup ripe peaches, peeled and cut into 1/2-inch dice
- 1/2 cup whole blanched almonds
- 1 3/4 cup all-purpose flour
- 33/100 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cool unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 3 medium ripe peaches, peeled and diced
- 3 tablespoon granulated sugar
- 1/2 tablespoon vanilla bean split
- 2 tablespoon pieces crystallized ginger
- 33/50 cup dry rose or white wine
- 2 cup ripe peaches, peeled and cut into 1/2-inch dice
- 1/2 cup whole blanched almonds
- 1 3/4 cup all-purpose flour
- 33/100 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cool unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tablespoon heavy cream
- 1 tablespoon egg yolk
- 1 tablespoon coarse raw sugar
- 2 tablespoon sliced almonds
- 3 medium ripe peaches, peeled and diced
- 3 tablespoon granulated sugar
- 1/2 tablespoon vanilla bean split
- 2 tablespoon pieces crystallized ginger
- 33/50 cup dry rose or white wine
- 2 cup ripe peaches, peeled and cut into 1/2-inch dice
- 1/2 cup whole blanched almonds
- 1 3/4 cup all-purpose flour
- 33/100 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cool unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tablespoon heavy cream
- 1 tablespoon egg yolk
- 1 tablespoon coarse raw sugar
- 2 tablespoon sliced almonds
- 1 cup heavy or whipping cream
- 2 tablespoon confectioners’ sugar
- 2 tablespoon Peach compote
Preparation
Baking Directions:
To make the Quick Fresh CompoteCombine all ingredients in 2-quart saucepan.
Bring to a boil; reduce heat and cook at low boil 10 minutes.
Cool completely.
(Can be made ahead and refrigerated up to 4 days.
At serving time, stir in the 2 fresh diced peaches.)
1.Heat oven to 350 F.
Toast almonds until lightly browned, about 10 minutes.
Cool completely and grind in food processor to medium-fine.
2.Whisk together the almonds, flour, sugar, baking powder and salt in a large bowl.
Work in butter with fingertips until pea size.
Combine cream and milk in cup.
With fork, stir in cream mixture until dough clumps together.
Press dough gently to form disk and fold over on itself 2 to 3 times.
3.Transfer dough to a parchment lined baking sheet.
Form an 8-inch round disk.
Whisk cream and yolk with fork.
Brush top with cream mixture; sprinkle with the almonds and sugar.
Score disk with knife to form 8 triangles.
Bake 23-25 minutes until golden and set in center; cool on wire rack.
4.Meanwhile, beat cream and sugar in small bowl to stiff peaks.
Split the triangles; spoon compote onto bottoms, top with whipped cream and then biscuit tops.
Serve warm.
Tips:
Note: The shortcake can be completely cooled, covered with a double layer plastic wrap and frozen.
Completely thaw at room temperature; warm 10 minutes in 350 F oven before filling and serving.
