Blueberry-Peach Shortcakes - 8 Servings A fresh take on everyone's favorite midsummer dessert. NUTRITIONAL INFORMATION - 1 serving: Calories 615; Carbohydrates 88g; Cholesterol 45mg; Fat 27g; Sodium 630mg
INGREDIENTS - 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 1/2 pints blueberries (about 3 1/2 cups)
- 1 cup plus 3 tablespoons sugar
- 2 pounds ripe peaches (about 6 medium), peeled and each cut into 8 wedges
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 9 tablespoons cold margarine or butter plus 1 tablespoon margarine or butter, melted
- 1 cup plus 2 tablespoons milk
- 1 cup heavy or whipping cream
DIRECTIONS - 1. Preheat oven to 425 degrees F. In cup, mix lemon juice and cornstarch until smooth.
- 2. In 3-quart saucepan, heat blueberries, 2/3 cup sugar, and lemon-juice mixture to boiling over medium-high heat. Reduce heat to medium; cook 1 minute. Stir in peaches; set aside.
- 3. Prepare biscuits: In large bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly mix just until mixture forms a soft dough that leaves side of bowl.
- 4. Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With lightly floured hands, pat dough 1 inch thick.
- 5. With floured 3-inch round biscuit cutter, cut out shortcakes. With pancake turner, place shortcakes, 1 inch apart, on ungreased large cookie sheet.
- 6. Press trimmings together; cut as above to make 8 shortcakes in all. With pastry brush, brush shortcakes with 1 tablespoon melted margarine or butter and sprinkle with 1 tablespoon sugar. Bake 15 to 20 minutes until golden.
- 7. Beat cream with 2 tablespoons sugar until soft peaks form. With fork, split warm shortcakes horizontally in half. Spoon some blueberry-peach mixture into each split shortcake; top with sweetened whipped cream, then some more blueberry-peach mix
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