Peaches and Cream Shortcake with Brown Sugar and Bourbon
What better than peaches and cream to finish out the summer? Peaches are so decadent—a quick marinade in brown sugar and just a little booze brings out their sultry nature. If the texture of peach skins bothers you, you can peel them but I wouldn’t bother. It’s not that kind of dessert.
Serves 6
1 batch Elizabeth Beard’s Shortcakes
5 tablespoons dark brown sugar, divided
2 tablespoons bourbon or rum
1½ pounds peaches, sliced (about 4 cups)
1 cup heavy cream, chilled
¼ teaspoon vanilla extract
Bake the shortcakes, following the Strawberry Shortcake recipe linked here.
Just before baking, brush the tops of each shortcake with melted butter and 2 tablespoons dark brown sugar.
Marinate the peaches: Mix 2 tablespoons brown sugar and bourbon or rum in a bowl. Add peaches and gently toss to coat. Cover and refrigerate for at least 1 hour, up to 12 hours.
Whip the cream: In the bowl of a stand mixer fitted with a whisk attachment, whip the chilled heavy cream on low and gradually increase speed until it begins to thicken. Reduce speed, add 2 tablespoons brown sugar, and begin to slowly increase the speed until the whipped cream is thickened, about 4 minutes total. Alternately, vigorously shake cream and brown sugar in a large Mason jar until desired consistency is reached, 10–15 minutes, depending on upper-body strength and determination.
Place the bottom halves of shortcakes on plates and spoon the peaches and their juices over them. Top with a heaping dollop of whipped cream. Top with the other half of each shortcake, or serve open-faced with the top halves on the side. Serve immediately, if not sooner.
This recipe appeared in the Summer 2021 issue as part of a larger story on Shortcakes.