A Touch of The South with a Pinch of Lavender

Posted on August 14, 2014 by Lavender World

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There is something simply magical about southern American cooking, from sweet potato pie to bread pudding with bourbon sauce and everything in between.

When it comes to Southern cooking it doesn’t have to be all high calorie faire, there are some truly refreshing, homely and delicious recipes that will make you feel like your in the deep south enjoying a glass of sweet tea while enjoying one of our favourite recipes, Peach shortcakes with lavender cream.

The sweetness of the peaches mixed with the delicate lavender cream makes this recipe a true Southern Belle.

Now, onto the fun part, creating this delicious recipe.

Peach Shortcakes with Lavender Cream

Ingredients

3 medium-sized ripe peaches
1 cup heavy cream
1 teaspoon culinary dried lavender, plus more for garnish
2 teaspoons powdered sugar
for the biscuits

2 1/3 cups classic biscuit mix
2/3 cup milk
3 tablespoons granulated sugar
3 tablespoons butter, melted
3 tablespoons coarse raw sugar

Method

Prepare the peaches: Place in a large saucepan of boiling water for 15 seconds, remove with a slotted spoon, then transfer to an ice water bath to quickly cool them off. Peel the peaches (the skin should slip right off!), slice into wedges and set aside.

Make the lavender cream: In a small saucepan, combine the cream and lavender. Bring to a simmer and remove from heat. Strain mixture, then refrigerate the cream until completely chilled.

In the bowl of a standing mixer (I like to use the whisk attachment — you can also use a handheld electric mixer), beat the cream on medium-high until it begins to thicken. Add powdered sugar, then continue to beat until soft peaks form.

Make the biscuits: Preheat oven to 425 degrees. In a mixing bowl, stir together biscuit mix, milk, sugar and melted butter just until a soft dough forms. Drop into 6 big spoonfuls onto a parchment-lined baking sheet. Lightly sprinkle each with raw sugar. Bake for 12 minutes or until tops are golden.

Assemble the shortcakes: split each biscuit in half. On the bottom halves, place a dollop of whipped cream, and top with 3 or 4 peach slices. Top with remaining biscuit halves, scatter a few dried lavender buds around and eat!

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