Spiced Peach Shortcake with Candied Walnuts Recipe
User Reviews
5
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Cook Time
13 mins
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Total Time
13 mins
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Servings
8 shortcakes
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Calories
516 kcal
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Cuisine
American, International, African-American Fusion
Spiced Peach Shortcake with Candied Walnuts Recipe
Description
This Spiced Peach Shortcake combines soft biscuits dusted with spices such as ground ginger, cinnamon, and cardamom with sliced peaches tossed in sugar and optional bourbon. The biscuit dough uses all-purpose flour, baking powder, sugar, salt, and the spices, combined with buttermilk, eggs, and melted butter, stirred until just mixed to avoid toughness. An egg wash topped with turbinado sugar adds a crisp, shiny crust upon baking.
The peaches add natural sweetness and a slight juiciness, enhanced by a touch of sugar and bourbon if desired. The candied walnuts contribute a crunchy, caramelized texture that contrasts with the soft biscuit and whipped cream. The cold whipped cream balances the warm spices and fruit, creating a layered flavor and texture experience.
To assemble, shortcakes are split and layered with peaches, candied walnuts, and freshly whipped cream. This dessert showcases a mix of textures from crumbly biscuits, juicy fruit, crunchy nuts, and smooth cream, offering a pleasant finish to a meal or a special treat.
Ingredients
- Candied Nuts Recipe
Peaches
- 2 peach 14 oz canned sliced drained or 6-8 fresh sliced
- 1 tbsp sugar
- bourbon optional, or whiskey, splash
Biscuits
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- ½ tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1 tsp ground cinnamon
- 2/3 cup buttermilk
- 2 egg large
- 1/2 tsp vanilla extract
- 8 tbsp butter melted and cooled, unsalted
- milk splash
- turbinado sugar for sprinkling
Whipped Cream
- 1 cup heavy whipping cream cold
- 2 Tbsp confectioners sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Toss the peach slices with the sugar and liquor, if using. Set aside for 5 minutes.
- Whisk the dry ingredients together in a large bowl. Set aside.
- In a large measuring cup or a medium sized bowl, whisk the buttermilk, one egg, vanilla, and butter together until well combined. Pour the wet ingredients into the dry and stir with a baking spatula until just combined. Don't over mix or the biscuits will be hard and dense.
- Beat the remaining egg with the splash of milk to create an egg wash. Drop 1/3 cup of dough onto a parchment lined baking sheet about 2-3 inches apart. Brush egg wash over the top of the dough and sprinkle turbinado sugar generously over the top.
- Bake for 12-15 minutes. They should be lightly golden brown when done, don't over bake them. Cool the biscuits on a wire rack.
- When ready to serve, whip the cold heavy cream, sugar, and vanilla with a hand mixer or whisk (and elbow grease!) until soft peaks form.
- To serve, split one biscuit in half and top the bottom half with peaches and the accumulated juice, then add a hearty spoonful of whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8shortcakes
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 516kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 112mg | 37% |
| Sodium | 406mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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