Honey fruit shortcakes
8 Shortcakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 1½ | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Honey |
| 1 | To 2 peaches, chopped | |
| 5 | tablespoons | Shortening |
| ½ | To 3/4 cup heavy cream | |
| 2 | Scoops vanilla bean ice | |
| Cream | ||
| Sprigs fresh mint | ||
| Powdered sugar | ||
| 1 | cup | Sliced peaches |
| 1 | cup | Blackberries |
| 1 | cup | Sugar |
| Grand Marnier | ||
Directions
ESSENCE OF EMERIL #EE2381
MACERATED PEACHES AND BLACKB
Preheat the oven to 425 degrees.. In a mixing bowl, combine the flour, baking powder, salt, and honey. Stir in the peaches. Cut the shortening into the flour mixture until it resembles a mealy texture.
Slowly stir in the cream until the mixture resembles a wet mass of dough. Turn the dough out onto a floured surface. Pat the dough down and gently fold the edges in towards the center. Form the dough into a circle and 1 inch in diameter. Place the biscuits on a lightly floured sheet pan. Bake for about 15 minutes, or until the biscuits are golden. Slice the biscuit in half. Place one half in the center of the plate. Spoon the berries over the biscuit. Place a scoop of ice cream on top of the berries. Place the top of the biscuit over the ice cream, securing in place so the biscuit won't fall off the ice cream. Spoon the berries over the biscuit. Garnish with mint and powdered sugar.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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