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Amaretto Peaches with Brown Sugar Shortcake

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 Strawberry shortcake is one of my all-time favorite desserts!  With so many beautiful peaches at the Farmers’ Market right now, I created a shortcake to complement them.  If you really want to amp this dessert up, you can drizzle it with Raspberry Coulis!

Brown Sugar Shortcake
Makes 6 desserts.
Preheat oven to 350 degrees.
In a large bowl, stir together:
1 1/2 cups Flour
1/4 Dark Brown Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt

Using a pastry cutter, cut in:
4 1/2 Tablespoons Butter sliced into 5 pieces
When butter is well-blended and mixture is crumbly, cut in:
1/2 cup Cream
1 teaspoon Almond Extract

Dust a sheet of wax paper with flour and pat dough until it’s about 3/4 inch thick.
Cut with round biscuit cutter about 3-inches in diameter.
Spread out evenly on a baking sheet lined with parchment paper.
Bake for 20 minutes until risen and lightly browned.


Amaretto Peaches
While shortcakes are in the oven, prepare peaches.
In a medium bowl, toss together:

5 Peaches, peeled and diced
4 Tablespoons Amaretto
1 Tablespoon Sugar
Set aside.

To Assemble:
Slice shortcake in half, place in a soup bowl, and spoon peaches over it.
Place 1 – 2 scoops Vanilla Ice Cream next to shortcake and drizzle Amaretto over it.

Enjoy!

Crystal Cove Beach, California
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  3. Anne@FromMySweetHeart says

    Oh beautiful dessert Susan! Those peaches with the amaretto almost look caramelized! I love how you’ve used almond flavors throughout! My favorite dessert as a child going to a ‘fancy’ restaurant with my family was peach melba. So adding raspberries here is a great suggestion! : )

  5. Velva says

    Every summer I do my best to get my hands on peaches. This is a beautiful way to enjoy them. Thanks for sharing.

    Velva

  6. Mary Hirsch says

    Thank you for this recipe. We are about a month away from getting our Palisades’ peaches and I cannot wait. Yes, I agree, a raspberry coulis would be a very, very nice touch.