Recipe - Double Peach Shortcake

7 lg Ripe peaches; about 3 1/2
lbs
Three fourths cup Plus 2 tbsp sugar
3 cup Flour
1 One half Te baking soda
Three fourths teaspoon Cream of tartar
One half teaspoon Salt
2 cup Sour cream
1 Egg
2 cup Heavy cream
One fourth cup Firmly packed brown sugar
2 Te vanilla
1 tablespoon Butter; room temp

Pit and dice 1 large peach; reserve for shortcake batter. Pit and thinly
slice remaining peaches and place in large bowl. Toss with One half cup sugar;
let stand.

Heat oven to 400@. Lightly coat 2 baking sheets with nonstick cooking
spray.

Sift together flour, baking soda, cream of tartar, salt and One fourth cup sugar
into large bowl. Beat together sour cream and egg n medium bowl. Stir in
reserved minced peach. Stir sour cream mixture into flour mixture just til
blended; knead about 6 times if necessary to blend. Drop batter by scant
One half cups in 12 mounds onto prepared baking sheets, spacing 2 to 3" apart.
Sprinkle tops with remaining sugar.

Bake 12 to 15 mins, til golden and tester comes out clean. Cool on racks
slightly. Meanwhile, beat cream in bowl til soft peaks form. Beat in brown
sugar and vanilla; beat til soft peaks form. Split warm shortcakes in half.
Spread lightly with softened butter, if you wish.

To serve, place bottom of biscuit, buttered side up, on serving plate.
Spoon 1/3 cup fruit mixture; top with dollop of whipped cream. Place
biscuit, buttered side down, on top; dollop with more cream. Garnish with
peach slice.

NOTES : Formatted for MasterCook by Cairn Rodrigues

Recipe by: Family Circle 6/3/97

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
10, 1998