Just can’t get enough… peaches, that is. This week, we probably purchased our fifth 3L basket of the season. Besides eating them out of hand, we’ve made pie, BBQ sauce, salsas, smoothies, ice pops, added them to tomato soup, and now this week, shortcakes.
Cook’s Illustrated designed the recipe to work with peaches available year-round. But in the height of summer, there’s no need to macerate the peaches for too long, nor make the mash or spike the fruit with liqueur. We just tossed the sliced peaches with a tiny bit of sugar. As for the shortcakes, we swapped buttermilk with the suggested yogurt/milk combination, and I replaced half the AP flour with sifted cake flour, to ensure tenderness.
A fresh, split biscuit, covered in juicy peaches and whipped cream: that says summer. Everyone loved this dessert, especially with extra helpings of fruit. A day later, however, and the shortcakes were significantly inferior: they became drier and denser.