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.