These delightful rustic shortcakes have a great texture — tender, crumbly and slightly crunchy — a fitting companion and compliment to sweet, juicy peaches.
- 6 large ripe juicy peaches peeled, pitted and sliced
- 4 tablespoons sugar
- ~~ Shortcakes ~~
- 1 1/2 cups all-purpose flour
- 1/2 cup coarse ground cornmeal
- 3 tablespoons poppyseed
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter cut into small cubes
- 1 cup heavy cream plus extra for brushing
- Lightly sweetened whipped cream
- Cinnamon to garnish (optional)
Place the sliced peaches in a large bowl. Sprinkle with the tablespoon of sugar, cover and set aside.
Preheat the oven to 425 degrees. To prepare the shortcakes, combine the flour, cornmeal, poppy seed, baking powder, salt and 3 tablespoons of sugar in a large bowl. Using a fork, cut in the butter cubes until the mixture resembles a coarse meal. Add the cream and stir until the dough begins to come together.
Turn the dough out onto a lightly floured surface. With floured hands, shape it into a rough 6-inch circle, about ¾-inch thick. Divide the round into 6 wedges. Place the wedges on a baking sheet, brush each with cream and sprinkle the remaining tablespoon of sugar over the top. Bake 15 to 18 minutes or until the shortcakes are set and lightly golden. Cool to room temperature.
To serve, place the shortcake wedge on a dessert plate or in a shallow bowl, top with peaches and a dollop of whipped cream. Garnish with a dash of cinnamon, if desired.
Makes 6 servings.
Photo by Jodi Miller