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Peach and apricot shortcakes

Makes 6 servings


  • 1 cup water
  • 1 cup sugar
  • 1/2 cup fresh orange juice
  • 1 teaspoon pure vanilla extract
  • 3 teaspoon peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed
  • 3 teaspoon apricots or plums, halved, pitted and cut into 8 slices
  • 1/4 cup heavy cream
  • 3 tablespoon powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 6 cup homemade or store-bought shortcakes or biscuits


Baking Directions:

In a medium saucepan, heat the water, sugar, orange juice, and vanilla over medium-high heat, whisking until the sugar has dissolved.

Add the peaches and plums and bring the mixture to a boil.

Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes.

Cool the mixture for 15 minutes.

For the cream: In a medium bowl, using an electric hand mixer, beat the cream until thick.

Add the powdered sugar and vanilla and continue to beat until the cream holds soft peaks.

Add the mascarpone cheese and beat until the mixture is thick and smooth.

To serve: Cut each shortcake in half horizontally and place on serving plates.

Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the cream.

Add the top of the shortcake and drizzle with the fruit syrup.