Peach Melba Shortcakes
Recipe from Betty Crocker

Partner peaches and raspberries for a tasty twist in classic melt-in-your-mouth shortcake.


Peach Melba Shortcakes

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Servings: 8 servings
Prep Time: 25 mins
Total Time: 1 hr 10 mins
Related Categories: Desserts, Peaches, Shortcake, Strawberry Shortcake
 
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Ingredients
Fruit
  • 3  
    peaches, peeled and sliced into thin wedges, or 1 bag (1 pound) frozen sliced peaches, thawed
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  • 1   container
    fresh raspberries (1 1/2 cups; 6 ounces)
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  • 3/4   cup
    granulated sugar
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Shortcakes
  • 2 1/2   cups
    Gold Medal® all-purpose flour
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  • 1/2   cup
    granulated sugar
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  • 2   teaspoons
    baking powder
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  • 1/2   teaspoon
    salt
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  • 1/2   cup
    firm butter or margarine
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  • 2/3   cup
    milk
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  • 1/2   teaspoon
    almond extract
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  • 1  
    egg, slightly beaten
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  • 1   tablespoon
    milk
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  • 1/4   cup
    sliced almonds
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  • 3   tablespoons
    coarse sugar
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Ice Cream
  • 1   pint
    vanilla ice cream (2 cups)
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Directions
1.
In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.
2.
Meanwhile, heat oven to 400 degrees F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)
3.
On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar.
4.
Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.
5.
Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.

Tip:
High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 teaspoons.
Nutrition information
Calories 520 (Calories from Fat 170); Total Fat 19g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 75mg; Sodium 400mg; Total Carbohydrate 79g (Dietary Fiber 4g, Sugars 45g); Protein 8g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 15%; Iron 15%. Exchanges: 2 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat. Carbohydrate Choices: 5. Percent Daily Values are based on a 2,000 calorie diet
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