Since I seem to diss Bill in nearly every post, I’ll start with his most endearing qualities today. He’s a one in a million dad. He rocked our colicky babies so I could sleep, changed their diapers, and brainwashed them into becoming die hard Green Bay Packer fans. He’s also a loyal and caring hubby. He only teases me about my shoe and purse obsessions, never forbids them. He thinks I’m the best wife in the world, folds laundry, and does dishes. A keeper, yes?
So with that, I have to admit that some of his food rules drive me batty. Like the one where he’ll eat peaches cooked, but not raw. Who could resist a sweet, juicy peach at the peak of ripeness? HIM. So when I decided to make peach shortcakes, I knew I’d have to cook the peaches. These are the things that make me a great wife, right?
I sautéed peeled sliced peaches in a little butter and brown sugar. I think some cinnamon would have been nice, too. The resulting peaches were tasty, but we all felt the juicy strawberries of a typical shortcake dessert gave a better result. If I make these again, I’ll mix the slices and sugar in a bowl ahead of time to allow juices to form, then cook only the peaches and add back in the juices. I ended up adding some raw peach slices on the second day to provide some liquid to soak into the biscuits. Much better~
These could also be made with raw peaches using white sugar to sweeten.
Peach Shortcakes…adapted from Cook’s Illustrated
3-4 cups peeled, sliced peaches
1/4 cup brown sugar (or more to taste depending on sweetness of fruit)
1-2 tablespoons butter
1/2 teaspoon cinnamon, optional
3 tablespoons sugar
1/2 cup (1 stick) frozen butter
1/2 cup plus 1 tablespoon half and half
1 egg white, slightly beaten
1 tablespoon Demerara sugar (regular sugar may be substituted)
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 425º.
Whisk together flour, salt, baking powder and sugar in a medium bowl. Using the largest holes on a box grater, grate frozen butter into dry ingredients. Toss butter with flour, then using your hands, rub the butter into the dry ingredients till mixture looks like cornmeal.