Recipe - Peach Patty-Cakes With Cream

1 cup Chilled whipping cream
10 tablespoon Sugar
One fourth teaspoon Vanilla extract
1 tablespoon Fresh lemon juice
4 Firm ripe peaches
1 One half cup All purpose flour
1 One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Chilled solid vegetable
shortening; cut into small
; pieces
3 tablespoon Chilled unsalted butter; cut
into small
; pieces
One half cup Cold milk; (or more)

Beat whipping cream with 5 tablespoons sugar and vanilla until stiff peaks
form. Cover and refrigerate.

Mix lemon juice with 1 tablespoon sugar in medium bowl. Peel and pit
peaches. Slice thinly into bowl. Toss to coat with lemon mixture.

Preheat oven to 375F. Combine flour, baking powder, salt and remaining 4
tablespoons sugar in large bowl. Using fingertips or fork, work in
shortening and butter until mixture resembles coarse meal. Add One half cup milk
and stir just until dry ingredients gather together, adding more milk 1
tablespoon at a time if mixture is dry.

Transfer dough to floured surface and knead 3 times. Divide into 4 equal
pieces. Pat first piece of dough into 1inchthick round. Place on
ungreased cookie sheet. Mark an X on top of round using sharp knife. Repeat
with remaining dough. Bake until pattycakes are light brown, about 22
minutes. Cool on sheet 5 minutes.

Split warm pattycakes crosswise. Place bottom halves into deep bowls.
Spoon peaches and juices from bowl over each, dividing evenly. Top each
with some whipped cream. Cover with tops. Spoon more cream over and serve.

Serves 4.

Bon Appetit August 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.