Roasted Peach And Cherry Einkorn Shortcake
Indulge in the flavors of summer with these delightful Peach and Cherry Shortcakes. Fresh peaches and cherries are glazed with maple syrup, roasted to perfection, and then sandwiched between tender Einkorn biscuits. Topped with a dollop of maple-infused whipped cream, these shortcakes are a heavenly treat that captures the essence of the season.
— Constant Cookbook
Ingredients
- 2 peaches
- ½ lb cherries
- 2 tablespoons maple syrup
- 1½ cups Einkorn Flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter
- 1 egg
- 3 tablespoons heavy cream, plus extra
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½-1 cup heavy cream
- 2 teaspoons maple syrup
Instructions
- Preheat oven to 375˚. Remove pit and cut peaches into 1/4" slices. Pit cherries and cut in half. Toss cherries and peaches with 2 tablespoons maple syrup and place in a roasting pan. Bake until juices have released and fruit is tender, 25-30 minutes.
- In a food processor or a bowl, combine flour, baking powder, and salt. Pulse until combined. Pulse/cut butter into flour mixture until butter is in small pieces. Whisk together egg, heavy cream, maple syrup, and vanilla. Pour into dry ingredients and pulse/stir until dough begins to form.*
- Scoop dough out onto a floured surface and pat into a 1/2" thick square. Using a knife or pizza cutter, cut dough into four squares. Place on a baking tray covered in parchment paper and brush with a little extra cream. Bake for 20-22 minutes (at 375˚) until biscuits are golden. Remove and let cool slightly.
- Using a whisk or hand blender, beat heavy cream until whipped. Stir in maple syrup. To assemble, cut biscuits in half, layer a couple spoonfuls of fruit and a dollop of heavy cream, top with other half of biscuit and more fruit/whipped cream.
Yield
4
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