Peach Shortcakes

With Summer officially on its way out in less than a week, I thought one last hoorah was in order on the seasonal eating front.  With everything happening in our world currently, sometimes a bit of happy eating is a welcomed respite from the chaos.

And this season’s eating couldn’t have been any happier than when I was taking in (and taking down -:)) my favorite stone fruits.  As if it was a kiss from above, I’ve had the good fortune of landing on the sweetest, most delicious peaches over the last while.

Mostly I’ve indulged in them in their natural, ‘perfect as is’ state, but considering how easy it would be to throw together a classic favorite with only a bit of extra effort, I went all out last weekend and baked my homemade shortcakes, whipped my sweet, vanilla cream, and sealed the deal with slightly macerated, gorgeously hued, peaches.  

And just like that, happy eating was once again reborn in my kitchen.  So now I’m spreading the happy with my easy recipe, adapted from my Berry and Balsamic Shortcakes, and invite you to indulge once again in the season’s bounty before we turn the page and embrace a new season.

I’m counting on you to do it and I know you, like me, will know the supreme joy of…

Happy Eating!

P.S. If you’ve got extra peaches on hand, indulge further with my Peach Cobbler, Peach Crisp and Peach Caprese Bites for even more goodness!

Peach Shortcakes

Ingredients:

Fresh peaches, thinly sliced with peel on (*optionally, you can peel your peaches if desired)

2 tablespoons of sugar

1 recipe for shortcakes

1 recipe for whipped cream

Method:

Combine sliced peaches and 2 tablespoons of sugar in a bowl.  Toss to combine and set aside to allow the peaches to macerate and develop sweet peach juices.

Preheat oven to 425 degrees F.

Prepare shortcakes according to recipe instructions.

Prepare whipped cream according to recipe instructions.

Assemble shortcakes layering the peaches and cream on top of the halved shortcakes (in as many layers as you like!).

Enjoy!

Summer's Best: Peach Cobbler

It's amazing to realize that we're a stone's throw from the end of Summer.  I love the Fall season and can't deny that I'm eagerly anticipating a respite from the heat and humidity that overhangs this time of the year.  However, there are some things about Summer that I will absolutely miss long after the air-conditioned days and al fresco nights are no more.  And the season's bounty is one of them.  In my (humble) opinion, one of the absolute best things about Summer is the vibrant, seasonal food that makes its mark on our culinary landscapes.

Stone fruit fits squarely into that mix, and my undisputed favorites remain peaches, plums, and nectarines.  Whether grilled, roasted, fresh, or transformed into other-worldly ice cream, crumbles, tarts, cobblers, jams, pies, and more, they count as little jewels of which I rarely get enough.  And yesterday afternoon was another example of unabashed indulgence.

Perfectly crisp, yet ripe, fragrant peaches made their way from the market, into my kitchen, into my oven, and finally into my mouth and tummy, for one satisfyingly good peach cobbler.

I plan to relish every delicious moment of the remaining weeks of Summer and invite you to join me--starting with this scrumptious cobbler, of course.

Happy Eating!

Tell me: What are some of your favorite Summer things, foods, and experiences?  Leave a comment below to share!

Peach Cobbler
Ingredients:
6 large peaches, peeled and cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For the biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold, unsalted butter, cut into small pieces
1/4 cup boiling water

Method:
Cook peaches:

Preheat oven to 425 degrees F.  Toss peaches with sugar, lemon juice and cornstarch in a 2qt. non-reactive baking dish and bake in the middle of the oven for 10 minutes.

Making topping while peaches bake:

Stir together flour, sugar, baking powder and salt.  Blend in butter with fingertips or a pastry blender until mixture resembles course meal.  Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in the middle of oven until topping is golden, about 25 minutes.  (Topping will spread as it bakes.)  Enjoy!
Recipe courtesy of Epicurious