Peach Shortcakes

Name: Peach Shortcakes
Yield: Serves 6
Ingredients: 2 pounds (907 grams), ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note); 6 tablespoons, sugar; 2 tablespoons, peach schnapps (see note); 2 cups, unbleached all-purpose flour (10 ounces/283 grams); 2 teaspoons, baking powder; 2 tablespoons, sugar; 3/4 teaspoon, table salt; 2/3 cup, buttermilk, cold (see note); 1 large, egg; 8 tablespoons, unsalted butter, melted and cooled slightly; 1/2 cup, heavy cream; 1 tablespoon, sugar; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Fruit
Fruit Desserts
Cakes

Appears in Cook's Illustrated July/August 2008

Ripe farm stand peaches lead to shortcakes drenched in sweet juice. But what if you're stuck with hard, mealy supermarket peaches?

SERVES 6

TIME 1½ hours, plus 1 hour macerating

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