Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.
6cupsfresh peachessliced 1/2 inch thick (about 8 medium)
1teaspoonground cinnamonplus more for garnish
1/4teaspoonfreshly grated nutmeg
1/4teaspoonfine grain sea salt
1/2cuplight brown sugartightly packed
Vanilla ice cream for serving
Preheat the oven to 400°F. Coat an 8x8 square baking pan with flour-based baking spray (or grease and flour pan).
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.
Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.
Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.
Place all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.
Split a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
Frozen peaches can be used for this recipe. Thaw and pour off the liquid before using.2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.
Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream