Introducing shortcake beneath the brûléed peaches is a fantastic idea for a sumptuous dessert. Here’s your updated recipe:
Shortcake:
2 cups all-purpose flour
1/4 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
1 egg
2/3 cup heavy cream, plus more for brushing
Brûléed Peaches:
Switching to a peach for this dessert would be a delightful summer alternative! Here’s the updated recipe for a Brûléed Peach:
Brûléed Peach:
2 large peaches, halved and pits removed
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
A pinch of nutmeg
Instructions:
Preheat your oven to 375°F (190°C).
Place the peach halves cut-side up on a baking sheet and brush each half with melted butter.
Mix the brown sugar, cinnamon, and nutmeg together, then sprinkle the mixture over the peach halves.
Bake for about 20-25 minutes, or until the peaches are tender but still hold their shape.
Remove the peaches from the oven and allow them to cool slightly. Sprinkle a thin layer of granulated sugar over the cut surface of each peach half.
Using a kitchen torch, caramelize the sugar on each peach half until it forms a golden-brown crust. If you don’t have a torch, broil the peaches for a few minutes, watching them closely to avoid burning.
Serve the brûléed peaches warm with a scoop of vanilla ice cream or whipped cream, garnished with fresh mint or basil if you like.
Would you like to add another layer of flavor with a different ice cream choice, or perhaps include a drizzle of liqueur or honey?
And if you’re looking for tips on perfecting the brûlée or baking technique, I can provide some video resources—just let me know!
To Serve:
Vanilla ice cream or whipped cream
Fresh mint or basil for garnish (optional)
Instructions:
Start by making the shortcake. Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
In a small bowl, beat the egg with the heavy cream, then pour into the dry ingredients. Stir until just combined.
Turn the dough out onto a lightly floured surface and knead briefly. Pat the dough into a 1-inch-thick round. Use a biscuit cutter or a glass to cut out shortcake rounds. Place on a baking sheet, brush with heavy cream, and sprinkle with a little sugar.
Bake for 15-20 minutes or until the shortcakes are golden brown. Let them cool slightly on a wire rack.
While the shortcakes are baking, prepare the brûléed peaches as described in the previous message.
To assemble, place a shortcake on each plate. If desired, you can slice the shortcakes in half horizontally and place the peach on the bottom half, adding a bit of cream before putting the top half back on.
Top the shortcake with a brûléed peach half, then add a scoop of vanilla ice cream or a dollop of whipped cream.
Garnish with fresh mint or basil if using.