Roasted Stone Fruits with Shortcake
Source: Samantha Smith, Pauldings & Company.
2 tablespoons sugar, optional
¼ teaspoon toasted cardamom
2 tablespoons amaretto liqueur
1 pint strawberries
1 pint whipping cream
2 cups flour
2 ½ teaspsoons baking powder
1 teaspoon salt
1 ½ tablespoons sugar
5 tablespoons unsalted butter
⅔ cup milk
- All of the fruit used in this recipe should be firm to the touch. Grill the peaches and nectarines, being careful to turn them constantly. When all sides are seared set aside.
- Combine the sugar, cardamom, and amaretto. Set aside.
- When the peaches and nectarines are cool to the touch, peel. Using a medium sized mixing bowl, slice fruit into wedges or chunks. Slice the strawberries and add to the stone fruit. Add the blueberries. Add the amaretto mixture. Combine by gently turning with a spatula. Set aside and stir occasionally.
- Preheat oven to 425°. Butter and lightly flour a cookie sheet. Set aside.
- Mix together the flour, baking powder, salt, and sugar in a mixing bowl. Cut the butter into 2-inch pieces before adding to flour mixture. Using a pastry blender, cut the butter into the flour mixture until it resembles sandy gravel. Slowly stir into the milk, using just enough to hold the dough together. Turn onto a floured surface.
- Knead for a couple of minutes. Pat the dough until it is ¾ of an inch thick. Cut into your choice of rounds or squares. Place on the cookie sheet and bake for 10 to 12 minutes. Allow the short cakes to cool for at least 10 minutes.
- Using a hand mixer, whip the cream until it forms stiff peaks. Split the short cakes in half; fill with the roasted fruit; top with the whipped cream. Enjoy!