Peach and Blackberry Shortcakes with Blackberry Cream

Name: Peach and Blackberry Shortcakes with Blackberry Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 552 milliliters all purpose flour; 3 teaspoons baking powder; 340 grams blackberries; 177 milliliters buttermilk; 0 teaspoons ground nutmeg; 907 grams ripe peaches, peeled, pitted, sliced; 1 pinch Pinch of fine sea salt; 177 milliliters sugar; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1 teaspoon vanilla extract; 414 milliliters chilled whipping cream

Peach and Blackberry Shortcakes with Blackberry Cream might be just the dessert you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 786 calories, 10g of protein, and 47g of fat per serving. This recipe serves 6. A mixture of vanillan extract, sea salt, blackberries, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheat to 400°F. Line rimmed baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk flour, 7 tablespoons sugar, baking powder, salt, and nutmeg in large bowl to blend.

Ingredients you will need

Baking Powder

Nutmeg

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form. Gather dough together; flatten dough on floured work surface to 3/4- to 1-inch-thick round. Using floured 3-inch round biscuit cutter or cookie cutter, cut out rounds. Gather dough scraps and flatten on work surface to 3/4- to 1-inch thickness; cut out additional rounds for a total of

Ingredients you will need

Buttermilk

Biscuits

Butter

Dough

Dry Seasoning Rub

Equipment you will use

Cookie Cutter

Transfer shortcakes to prepared baking sheet.

Equipment you will use

Baking Sheet

Whisk cream and remaining 1 tablespoon sugar in small bowl to blend.

Ingredients you will need

Cream

Sugar

Equipment you will use

Whisk

Bowl

Brush cream mixture over tops of shortcakes.

Ingredients you will need

Cream

Bake shortcakes until tops begin to brown and tester inserted into center comes out clean, about 25 minutes.

Equipment you will use

Oven

Transfer shortcakes to rack. do ahead Can be made 6 hours ahead.

Let stand at room temperature. Rewarm in 350°F oven 5 minutes before assembling.

Equipment you will use

Oven

Toss sliced peaches, blackberries, sugar, and salt in medium bowl; let stand while preparing blackberry cream.

Ingredients you will need

Blackberries

Peach

Cream

Sugar

Salt

Equipment you will use

Bowl

Rinse blackberries; moisture will enhance puree.

Ingredients you will need

Blackberries

Place in processor.

Add sugar; puree until smooth. Strain mixture through fine strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids.

Ingredients you will need

Extract

Sugar

Equipment you will use

Sieve

Bowl

Using electric mixer, beat cream and vanilla in large bowl until peaks form. Fold 3/4 cup blackberry puree into whipped cream until incorporated. Reserve remaining blackberry puree for sauce.

Ingredients you will need

Whipped Cream