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Peach Shortcake

A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • yield: Makes 10-12 individual shortcakes




  • 1 recipe Flaky Buttery Biscuits, topped with mixture of 1 tablespoon sugar and 1 teaspoon cinnamon before baking
  • 1 pound fresh ripe peaches or nectarines, peeled and sliced
  • 2 tablespoons fresh orange juice
  • 2 tablespoons Triple Sec liqueur, optional
  • 1 tablespoon unsalted butter, softened
  • 1 pint best-quality vanilla ice cream, slightly softened, or whipped cream


  1. Step 1

    Preheat the oven to 450 degrees. Butter or line a baking sheet.

  2. Step 2

    Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

  3. Step 3

    While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.

  4. Step 4

    If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

Mad Hungry, June 2011