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Blueberry Sugar Shortcake with Warm Peach Compote Ingredients 2-1/4 cups self-rising cake flour 1/3 cup plus 2 tablespoons granulated sugar 1 cup fresh blueberries 1 cup heavy or whipping cream 2 tablespoons melted unsalted butter (no substitutes) 3 tablespoons butter (no substitutes) 1/3 cup firmly packed brown sugar 8 ripe peaches (2 to 2-1/2 lbs.) peeled and sliced into eighths Fresh mint sprigs, for garnish Whipped cream Directions For the shortcakes, heat oven to 375 degree F. Grease a large cookie sheet. Whisk together flour and 1/3 cup granulated sugar in large bowl. Gently stir in blueberries. Add cream and mix gently with rubber spatula, just until mixture comes together. (Dough will be crumbly.) Turn dough out onto prepared cookie sheet; press into a round and let rest 5 minutes. Pat dough to a 6-inch circle about 1-1/2 inches thick. Brush top and side with melted butter; sprinkle top with remaining 2 tablespoons granulated sugar. Bake 35 to 40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on cookie sheet 5 minutes. Transfer to wire rack and cool completely. For the peach compote, melt butter in large nonstick skillet over medium-high heat. Stir in brown sugar and cook 2 minutes, until sugar begins to melt. Add peaches and cook until peaches are heated through, 3 to 4 minutes. Set 1/2 cup peach compote aside for garnish. Split shortcake in half horizontally; transfer bottom half to serving platter. Spoon peach compote on bottom half. Arrange top half of shortcake over fruit. Garnish top half of shortcake with reserved peach compote and mint sprigs, if desired. Serve with whipped cream. Makes 8 servings. Nutritional facts per serving calories: 410, total fat: 19g, saturated fat: 11.5g, cholesterol: 60mg, sodium: 410mg, carbohydrate: 58g, fiber: 2g, protein: 4g |
