Recipe - Honey Fruit Shortcakes

2 One half cup Flour
1 One half tablespoon Baking powder
One half teaspoon Salt
One half cup Honey
1 Peach (to 2); chopped
5 tablespoon Shortening
One half cup Heavy cream ; (to Three fourths cup)
2 cup Macerated peaches and
blackberries
(1 cup of cut or sliced up peaches; 1
cup
Blackberries; 1 cup sugar,
and Grand
Marnier to taste)
2 Scoops Vanilla bean ice
cream
Fresh mint sprigs
Powdered sugar

Preheat the oven to 425 degrees. In a mixing bowl, combine the flour,
baking powder, salt, and honey. Stir in the peaches. Cut the shortening
into the flour mixture until it resembles a mealy texture. Slowly stir in
the cream until the mixture resembles a wet mass of dough. Turn the dough
out onto a floured surface. Pat the dough down and dust with flour. Gently
fold the edges of the dough into the center. This will insure light and
fluffy biscuits. Incorporate enough flour into the dough where it is not
sticky. Pat the dough into a circle and ?inch in diameter. Using a biscuit
cutter, cut the biscuits out and place on a floured baking sheet pan. Bake
for about 15 minutes, or until the biscuits are golden. Slice the biscuit
in half. Place one half in the center of the plate. Spoon the berries over
the biscuit. Place a scoop of ice cream on top of the berries. Place the
top of the biscuit over the ice cream, securing in place so the biscuit
won't fall off the ice cream. Spoon the berries over the biscuit. Garnish
with mint and powdered sugar. This recipe yields 8 biscuits.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2381 broadcast 05231997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

08031998

Recipe by: Emeril Lagasse

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