nectarine shortcake
While strawberry shortcake is a fan favorite, during stone fruit season, nectarine shortcake is really where it is.
Ingredients:
3 nectarines, pitted and sliced
1 Tbsp sugar
1/2 tsp almond extract
2 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp cream of tartar
1/3 cup sugar
1/2 cup butter, diced into small pieces, and chilled
1/2 - 1/3 cup milk
1 egg
2 cups heavy whipping cream
1/8 cup sugar
1 tsp vanilla
Directions:
Place stand mixer bowl into the freezer.
Preheat oven to 425.
In a bowl combine nectarines, 1 Tbsp sugar and almond extract. Place in fridge until ready to serve.
In a large mixing bowl, whisk together flour, baking powder, salt, tartar, and 1/3 cup sugar.
Using a pastry cutter, add chilled, chopped butter to bowl and cut in until combined. Add egg and 1/2 cup milk, adding more milk, up to 1/3 cup total, if needed for mixture to come together. Knead.
On a floured surface, roll out dough, and use biscuit cutter to make individual rounds. Place rounds on parchment lined baking tray.
Bake shortcakes for 12 - 15 minutes, or until golden brown and a toothpick inserted comes out clean.
Let cool. When cool to touch, slice shortcakes across the middle, creating two halves.
While cakes are baking, whip heavy cream, 1/8 cup sugar and vanilla together using stand mixer and bowl from the freezer.
Plate dessert by layering shortcake halves, peach mixture, and whipped cream.