This week marks the 40th Anniversary of Alice Waters’ restaurant Chez Panisse. We’ll hear a very special interview with Alice this week on Good Food. The following recipe for Peach Shortcake comes from Chez Panisse Fruit.
Keep reading for the recipe…
1 1/2 pounds peaches (about 6 medium)
1/4 cup plus 1 1/2 tablespoons granulated sugar
1 cup heavy cream
1/4 tsp vanilla extract
6 baked 2-inch biscuits
powdered sugar for dusting
Peel and slice the peaches; toss with 1/4 cup sugar.- Whip the cream with 1 1/2 tablespoons sugar and the vanilla until it holds soft peaks.- Slice the biscuits in half.
To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar.- Serve immediately.
1 1/2 cups unbleached all-purpose flour
1 big pinch salt
4 tsp sugar
2 tsp baking powder
6 tablespoons (3/4 stick) unsalted butter, chilled
11 tablespoons cream
Preheat the oven to 400 degrees.- In a medium-size mixing bowl, combine the flour, salt, sugar and baking powder.- Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller.- Stir in 10 tablespoons cream until the mixture just comes together.- Turn the dough out onto a lightly floured surface and roll 1/2 inch thick.- Cut into six 2-inch round or square biscuits, rerolling the dough scraps, if necessary.
To bake, place the biscuits on a baking sheet and brush the tops with the remaining 1 tablespoon cream.- Bake for 17 minutes, until golden.