Warm Caramel-Peach Shortcakes With Almond Biscuits
|Slivered almonds||1 Cup (16 tbs)|
|Sugar||9 Tablespoon (For Sprinkling On Top, 1/2 Cup Plus 1 Tablespoon)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Grated lemon peel||1 Tablespoon|
|Shortening/Butter/margarine||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (Regular, Low-Fat, Or Nonfat)|
|Firm ripe peaches||3 Pound, peeled (About 8 Medium)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Dark rum||2 Tablespoon|
|Double whipped cream||1⁄2 Cup (8 tbs)|
To Make Biscuits: Place oven rack in top third of oven and preheat to 400°F.
Process almonds in a food processor with the metal blade until finely chopped.
Add 1/2 cup sugar and process until ground.
Add flour, baking powder, soda, salt, and lemon peel, and pulse to mix.
Pulse in shortening until mixture resembles coarse meal.
Stir almond extract into buttermilk and pour into batter.
Pulse until thoroughly moistened and it begins to mass together; it should feel sticky.
Drop by tablespoons 2 inches apart onto ungreased baking sheet, making 8 mounds about 1 1/2 inches high.
Sprinkle tops with sugar.
Bake until set and golden brown, about 12 to 15 minutes.
Immediately remove to racks to cool. (Biscuits may be stored loosely covered overnight or frozen up to 2 weeks.
Reheat at 350°F. for 8 to 10 minutes.) To Make Filling: Cut peaches in half, remove pits, and slice. (Cover and refrigerate up to 2 hours.) Melt butter in large skillet over medium-high heat.
Add brown sugar and stir until blended, about 4 minutes.
Stir in lemon juice and rum, if using, and cook over high heat about 5 minutes. (Sauce may be held up to 2 hours. Reheat before adding peaches.) Add peaches and saute, stirring often, for 5 minutes, or until slightly softened.
To Assemble: Cut biscuits in half horizontally.
Place bottom half on plates.
Spoon warm peaches over and top with upper half of biscuit on a jaunty angle.
Top with a dollop of whipped cream.
Serving size: Complete recipe
Calories 5082 Calories from Fat 1901
% Daily Value*
Total Fat 218 g335%
Saturated Fat 79.1 g395.4%
Trans Fat 9 g
Cholesterol 294.7 mg98.2%
Sodium 2887.2 mg120.3%
Total Carbohydrates 730 g243.2%
Dietary Fiber 42.1 g168.3%
Sugars 482.2 g
Protein 71 g142.1%
Vitamin A 119% Vitamin C 204.9%
Calcium 161.4% Iron 116.3%
*Based on a 2000 Calorie diet