Peach Shortcake with Lavender Whipped Cream
Description
Reprinted with permission from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc.Photography by Jody Horton
Ingredients
2 T. fresh or dried lavender buds (not ornamental), divided
¾ c. plus 1 T. honey, divided
2 eggs
½ c. whole raw almonds
2 c. flour, plus more for shaping biscuits
1 T. baking powder
Pinch of salt
5 T. cold unsalted butter, cut into ¼-inch pieces
1 T. unsalted butter, melted
6 ripe peaches, pitted and cut into 1-inch slices
2 t. freshly squeezed lemon juice
Start this recipe the night before serving it so that the lavender can soak in the cream and impart a strong flavor.
Methods/steps
Pour the cream into a bowl and stir in 1 tablespoon of the lavender. Cover and refrigerate overnight.
Preheat the oven to 375°. Oil a baking sheet or line it with parchment paper.
To make the biscuits, whisk together ½ cup of the honey and the eggs in a small bowl and set aside. Place the almonds, 1 tablespoon of the lavender, flour, baking powder and salt in a food processor and grind to a coarse powder. Add the cold butter and pulse for 15 seconds. Transfer to a bowl and pour the egg mixture over the top. Mix just until the dough comes together and refrigerate for 10 minutes.
Pack the dough to just below the top of a flour-dusted ?-cup measuring cup, then invert and tap out onto the baking sheet. Repeat to make 8 biscuits. Brush the discs with the melted butter and bake for 15 minutes. Rotate the pan and bake until the biscuits are golden on top, about 5 minutes more. Transfer to a wire rack and let cool.
Strain the cream, discarding the lavender buds, and whip it until it forms soft peaks. While whipping, gradually add 2 tablespoons of the honey and whip to incorporate.
To make the filling, toss the peaches with the lemon juice and remaining 3 tablespoons of honey.
To serve, halve the biscuits. Spoon the peach pieces on the bottom half, top with cream and cover with the top half of the biscuit.
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