Peaches Foster Shortcake recipe

Serves: 6

Cooking Time: 10 min

What You'll Need:

1/3 cup packed light brown sugar

4 tablespoons (1/2 stick) butter

1 1/2 pound ripe fresh peaches, sliced (about 2-1/2 cups)

1/4 cup rum or orange juice

2 teaspoons cornstarch

6 large biscuits (see Note)

1 cup whipped cream

What To Do:

1. In a large skillet, heat brown sugar and butter until bubbly, stirring constantly. Add peaches and stir gently until peaches just begin to feel tender, about 5 minutes.

2. In a cup, combine rum and cornstarch; stir mixture into peaches. Cook and stir until clear and thickened, about 2 minutes.

3. Place 1 biscuit on each of 6 dessert plates. Split biscuits crosswise and spoon half the peach mixture evenly over the bottoms. Replace the biscuit tops and spoon the remaining peach filling over them. Top with a dollop of whipped cream. Serve immediately.

Note: Use prepared refrigerated biscuits, or make your own by mixing 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1-1/4 cups heavy cream. Knead and divide into 6 balls. On a cookie sheet, pat each to form a 2-1/2- to 3-inch round. Bake in a preheated oven at 400 degrees F. until tops are golden, 15 to 18 minutes.

------

MR. FOOD TEST KITCHEN, the "Mr. Food Test Kitchen" oval, and OOH IT'S SO GOOD!! are trademarks or registered trademarks of Ginsburg Enterprises Incorporated.

2013 by Ginsburg Enterprises Incorporated. All rights reserved.