FRESH CHERRIES ‘N’ PEACHES JUBILEE SHORTCAKES - 8NEWS - WRIC | News Where You Live

FRESH CHERRIES ‘N’ PEACHES JUBILEE SHORTCAKES

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FRESH CHERRIES ‘N' PEACHES JUBILEE SHORTCAKES

4 to 6 servings

 

Fresh Cherries ‘N' Peaches Jubilee Sauce

  • 1½ cups firm ripe fresh sweet dark (Bing) cherries, stems and seeds removed, each cherry cut in half, or ¾ cup each firm ripe fresh sweet dark (Bing) cherries and firm ripe fresh sweet light golden (Rainier) cherries
  • 1½ cups sliced peeled firm ripe peaches (3 to 4 medium)
  • Few drops lemon juice or as needed
  • 2 to 3 tablespoons sugar
  • 2 tablespoons corn starch
  • Pinch of salt
  • 1 cup orange juice
  • 2 tablespoons brandy
  • 2 tablespoons Kirschwasser or other cherry brandy
  • 2 teaspoons grated fresh orange peel
  • 4 to 6 individual shortcake biscuits (see recipe below)
  • 1 to 2 pint(s) vanilla or French vanilla or peach ice cream or reduced-fat or no-fat vanilla or French vanilla or peach ice cream
  • Sweetened flavored whipped cream or sweetened flavored whipped sour cream or other whipped topping of choice for garnish (optional)
  • Additional grated fresh orange peel and/or sprigs of fresh mint as desired for garnish (optional)

 

Prepare cherries and peaches; sprinkle peaches with lemon juice and set fruit aside. 

 

In a medium heavy saucepan, combine sugar, cornstarch, and salt, mixing well.  Gradually stir in orange juice, blending well.  Cook, stirring constantly, over moderate heat until mixture comes to a boil, thickens, and is translucent.  Reduce heat to low, add cherries, and continue to cook for 30 seconds.  .  Remove from heat and stir in peaches, brandy, Kirschwasser or other cherry brandy, and 2 teaspoons grated orange peel. 

 

Spit each individual shortcake in half horizontally.  Arrange the bottom half of each shortcake in a dessert dish.  Top each with a scoop of desired ice cream and then the top half of the shortcake.  Spoon desired amount of hot sauce over each serving.  Garnish each serving with grated orange peel and/or a sprig of fresh mint, if desired. 

 

Variations: Serve ice cream over slices of pound cake or sponge cake or angel food cake and top each serving with hot sauce.  Garnish as previously directed.

Fill crepes with ice cream or sweetened-to-taste ricotta or reduced-fat ricotta cheese; fold each crepe over filling (2 to 3 crepes per serving) and top each dessert serving with hot sauce.  Garnish as previously directed.

Omit brandy and cherry brandy.  Add 1 tablespoon freshly squeezed lemon juice and about ¼  teaspoon orange extract to hot sauce.  

Shortcakes

  • 2 1/3 cups biscuit/baking mix
  • 6 tablespoons sugar or granulated sugar substitute
  • 6 tablespoon butter or margarine, melted
  • 1/3 cup light cream or half-and-half (see note)

 

In a medium bowl, combine the shortcake ingredients, mixing well with a fork to form a soft dough.  Drop dough by rounded tablespoonfuls, about 2 inches apart, onto ungreased baking sheets to form shortcakes, slightly smoothing tops.  Bake in a preheated hot oven (425 degrees F.) for 10 minutes or until done.  Cool shortcakes on wire racks.

 

 

Crepes

about 18

  • 1½ cups sifted flour
  • 3 tablespoons sugar
  • Pinch of salt
  • 4 eggs
  • 1¼ cups milk or reduced-fat or skim milk (approximate)
  • ¾ cup half-and-half (see note)
  • 2 tablespoons brandy or cream sherry or amaretto or  orange juice
  • Melted butter or margarine

 

Sift together the first 3 ingredients.  Beat eggs until very light.  Stir in milk, half-and-half, and dry ingredients.  Add brandy and beat until smooth.  To make crepes, preheat and lightly grease a 5 or 6-inch crepe or omelet pan or skillet.  Pour in 2 to 3 tablespoons of batter all at once.  Tilt pan quickly and rotate to distribute batter evenly over surface.  Cook the crepe quickly on both sides.  Remove crepe from pan and brush lightly with melted butter.  Repeat until all batter is used.  Stack crepes and cover with a towel to keep warm. 

 

Note: Crepes are time-consuming to prepare.  The above recipe can be made in advance; place a sheet of  plastic wrap or aluminum foil between each crepe.  The crepes may be frozen. 

To reheat, drop thawed crepes, one at a time, into a lightly buttered pan.  Cook over moderate heat until warm, turning once.  Or, serve crepes at room temperature or slightly chilled as in the following dessert.

 

Note: May omit half-and-half in crepes; increase milk or reduced-fat or skim milk to 2 cups.                                 

Crepes will not be as rich or delicate in texture.

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