Recipe: Chez Panisse’s Peach Shortcake

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…

Peach Shortcake

Serves 6

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.

Biscuits

Serves 6

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.