Peach Shortcake
Cuisine: Southern
  • For the compote:
  • ¼ cup honey
  • zest of one orange
  • ⅛ tsp. almond extract
  • 1.5 lbs. peaches
  • For the shortcake:
  • 2 cups flour
  • 2 tablespoons baking powder
  • ¼ tsp salt
  • 4 tablespoons butter, cool but not cold
  • ½ cup heavy cream
  • 1 medium egg
  • ½ tsp. vanilla
  • orange zest to taste
  • nutmeg zest to taste
  • For the garnish:
  • Sweetened whipped cream to taste
  • Nutmeg zest
  • Mint leaves
  1. For the compote:
  2. Mix honey, orange zest, & almond extract in the bottom of a bowl.
  3. Peel & slice the peaches. Try to do this right over the bowl so it will catch the juice. If you're having a hard time peeling the peaches submerge them in boiling water for a minute then remove. The peel should come off easily.
  4. Stir well and set aside.
  5. For the shortcake;
  6. Preheat oven to 400 degrees
  7. Mix the dry ingredients in a bowl along with the orange zest & nutmeg.
  8. Cut into chunks cool but not cold butter. Work this into the flour till you have large pea sized chunks.
  9. Whisk together the cream egg and vanilla.
  10. Slowly add the cream mixture to the dry ingredients till you have a shaggy dough.
  11. Dump onto a floured board and pat into a circle then cut into rounds.
  12. If you want the tops to be golden save a little of the egg/cream mixture and brush over the tops.
  13. Bake for 15 to 20 minutes.
  14. Assembly:
  15. When the shortcakes have cooled split them, spoon compote over and top with whipped cream & mint.
Recipe by The FrangloSaxon Cooks at