how good does that look?
Yesterday, I was watching food network. Typical. and Anne Burrell happened to be on and she was making this: an Apricot Nectarine Shortcake with whipped cream. After seeing how delicious it looked on camera..I instantly decided to give it a try. It was surprisingly easy to make and very very delicious! The epitome of summer is what it tastes like. I added a few things here and there just to add my personal touch but otherwise I keep the recipe pretty much the same.
The shortcake came out beautifully and although I ran out of flour, I threw in some self-rising flour and it turned out fine. The recipe says to sprinkle a little of granulated sugar on top, but since I love love brown sugar and dusted the tops with brown sugar and touch of cinnamon instead and it had the effect I wanted indeed.
Now, I didn't have apricots so I made do with some peaches and nectarines in the fridge and used both yellow and white to add color. Here too, I add brown sugar instead of regular white table sugar and a couple shakes of cinnamon. Mmmm..just the way I like it.
And lastly, the whipped cream. Pretty generic. Simple whipped cream with dashes of cinnamon and sugar.
The result? a pure bite of heaven...enjoy!
- Prep Time:
- 20 min
- Inactive Prep Time:
- 5 min
- Cook Time:
- 20 min
- Level:
- Easy
- Serves:
- 8 servings
Ingredients
Shortcakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar, plus 2 tablespoons for sprinkling
- 1 tablespoon baking powder
- Pinch salt
- 1 stick unsalted butter, chilled, cut into pea-size pieces
- 1/2 cup heavy cream
Fruit:
- 1/4 cup unsalted butter
- 5 apricots, pitted, cut into sixths
- 5 nectarines, pitted, cut into sixths
- 2 tablespoons sugar
Whipped cream:
- 1 1/2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
Directions
Shortcakes:
Preheat the oven to 425 degrees F.
In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter andpulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together.
Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool.
Fruit:
Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes.
In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.
To assemble:
Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.
