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).
Mad Hungry, June 2011
Yield Makes 10-12 individual shortcakes
- 1 recipe <u>Flaky Buttery Biscuits</u>, 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
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- 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.
- 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.
- 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.
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