Friday, September 17, 2021

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 CobblerPeach 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!


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Friday, April 26, 2013

Strawberry Pavlova

Pavlova, named after the Russian ballet dancer, Anna Pavlova, is a show stopper.  Constructed of a meringue base topped with luscious cream and the baker's delight of toppings, it requires little to no introduction.  If ever there was a dessert that speaks for itself--exquisite in presentation and decadent in sweet goodness--Pavlova fits the bill as a literal feast for the eyes and taste buds.

But here's the thing--despite it's undisputed wow-appeal--it's also surprisingly simple to create!  Beyond baking up the beautiful meringue base with its perfect texture contrast of a crisp exterior and light/fluffy/melt-in-your-mouth interior (my new obsession), there's little more involved than whipping up sweetened cream and adorning with your favorite garnish to reach Pavlova destiny.  And it's a delicious finish that will serve any special occasion (or not) perfectly.  My "occasion", in fact, was simply the eager desire to make this dessert again after having first made it several years ago and being inspired by the various recipes I encountered recently.

Now that strawberries are in season, I chose to let them shine atop my Pavlova and bring another taste of Spring to the table.

So here's to sweet, decadent, Spring treats--and lots of Happy Eating!



Strawberry Pavlova

Ingredients:
4 large egg whites, at room temperature 
1/4 teaspoon kosher salt
1 cup sugar, plus extra for sprinkling
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
Fresh strawberries, hulled and sliced
Method:
Preheat the oven to 200 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate or cake pan as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 2 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven for at least 2 hours up to overnight. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries and a generous sprinkling of sugar to coat the berries lightly. Let them sit and macerate for a few minutes, stirring occasionally, as they develop their own juices. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve and enjoy!

Sweetened Whipped Cream:

1 cup cold heavy cream
2 tablespoons sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm.
 
Recipe adapted from Ina Garten
  


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