Peaches And Cream “shortcake”
Course: dessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
5
minutesCooking time
55
minutesThis dessert is very elegant and great for summertime, when peaches are at their best. Try out this delicious recipe!
Ingredients
1 vanilla beans, cut in half lengthwise or ½ teaspoon vanilla essence
2 12 oz cans peach nectar
¼ cup cold unsalted butter, cut into small pieces
¼ cup granulated sugar
1 cup cold heavy cream
2 tbsp dark brown sugar
½ sour cream
1 pound cake, purchased or home made
3 large ripe peaches, peeled, halved, pitted and sliced – slice a small cross at the top through the peel, then put in boiling water for a minute, then take the peel off and slice.
Directions
- First, scrape out the seeds from the vanilla bean into a large heavy saucepan.
- Add the peach nectar and granulated sugar and simmer until reduced to 1 ½ cups (about 55 minutes).
- Remove from heat and whisk in the butter until melted, let cool completely.
- In a large bowl, mix the heavy cream, sour cream and brown sugar. Using an electric mixer set on medium high speed, beat until soft peaks from, then cover and refrigerate until ready to use or up to 8 hours.
- Cut the cake into 12 slices and overlap 2 slices on each individual plate.
- Top each serving with the peaches and then the cooled sauce, divided evenly. Spoon a dollop of the whipped cream mixture on the top of each serving.
- Enjoy!
Notes
- Need more recipes check my cookbook link ps://amzn.to/3PAH9s1(on amazon)
