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Tuesday, October 13, 2009

Peach Shortcake

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings


* 1 ½ pounds peaches (about six medium)
* ¼ cup plus 1 ½ tablespoons granulated sugar
* 1 cup heavy cream
* ¼ teaspoon vanilla extract
* 6 baked 2-inch biscuits (see recipe below)
* Powdered sugar for dusting


Peel and slice the peaches; toss with ¼ cup sugar. Whip the cream with 1 ½ tablespoons sugar and the vanilla until it holds soft peaks. Slice the biscuits in half.

To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.


This is the cream biscuit recipe we use for cobblers and shortcakes.


* 1 ½ cups unbleached all-purpose flour
* 1 big pinch salt
* 4 teaspoons sugar
* 2 teaspoons baking powder
* 6 Tablespoons (3/4 stick) unsalted butter, chilled
* 11 Tablespoons cream


Preheat the oven to 400 degrees Fahrenheit.

In a medium-size mixing bowl, combine the flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary.

To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden.

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