Peaches are one of the few fruits that will continue to ripen (not just rot) off the tree, which means that it’s a good idea to buy peaches that are very firm unless you know you’ll be using them immediately when you get home. So how to know when they’re ready to eat?
- Yellow fleshed peaches should have a golden hue — if there’s a light yellow or greenish cast to them, they’re still unripe.
- Avoid peaches that have a flattened area or bruising.
- Lay the peach in the palm of your hand, and gently press onto the skin with your finger. If you feel a gentle “give,” the peach is sweet and ready-to-eat.
- To speed up the ripening process, place the peach in a dark place (like inside a paper bag) for a day or two, and it should be ready to go!
Peach Shortcakes with Lavender Cream
Ingredients:
- 3 medium-sized ripe peaches
- 1 cup heavy cream
- 1 teaspoon dried lavender, plus more for garnish
- 2 teaspoons powdered sugar
for the biscuits
- 2 1/3 cups classic biscuit mix (like Bisquick, or something similar. Yep, we’re keeping it old-school.)
- 2/3 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons butter, melted
- 3 tablespoons coarse raw sugar
Instructions:
- Prepare the peaches: Place in a large saucepan of boiling water for 15 seconds, remove with a slotted spoon, then transfer to an ice water bath to quickly cool them off. Peel the peaches (the skin should slip right off!), slice into wedges and set aside.
- Make the lavender cream: In a small saucepan, combine the cream and lavender. Bring to a simmer and remove from heat. Strain mixture, then refrigerate the cream until completely chilled.
- In the bowl of a standing mixer (I like to use the whisk attachment — you can also use a handheld electric mixer), beat the cream on medium-high until it begins to thicken. Add powdered sugar, then continue to beat until soft peaks form.
- Make the biscuits: Preheat oven to 425 degrees. In a mixing bowl, stir together biscuit mix, milk, sugar and melted butter just until a soft dough forms. Drop into 6 big spoonfuls onto a parchment-lined baking sheet. Lightly sprinkle each with raw sugar. Bake for 12 minutes or until tops are golden.
- Assemble the shortcakes: split each biscuit in half. On the bottom halves, place a dollop of whipped cream, and top with 3 or 4 peach slices. Top with remaining biscuit halves, scatter a few dried lavender buds around and eat!
*photos by Camille
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Comments (4)
Author
this looks absolutely delicious! I know what I’m making for dessert tonight! thanks for sharing.
love, arielle
a simple elegance
MAKING THIS STAT.
Thanks ladies, let me know what you think!!! xo