Peach ShortcakeFrom Martha Stewart
Ripe peach slices soaked in Triple Sec are paired with warm biscuits and vanilla.
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Makes 10-12 individual shortcakes
1 recipe Flaky Buttery Biscuits, topped with mix of 1 tablespoon sugar and 1 teaspoon cinnamon before baking
1 pound fresh ripe peaches or nectarines, peeled and sliced
2 tablespoons fresh orange juice
2 tablespoons Triple Sec liqueur, optional
1 tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream
Preheat the oven to 450°F. Butter or line a baking sheet.
Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.