grams all-purpose flour (about 2 cups)
grams dark brown sugar (or about ¼ cup packed), more for sprinkling
grams cornstarch (about 2 tablespoons)
grams baking powder (about 1 tablespoon)
grams fine sea salt (about 1 teaspoon)
tablespoons cold butter, cubed
cup heavy cream
egg, well beaten
tablespoon melted butter
FOR THE PEACHES:
tablespoons bourbon, brandy or rum
grams dark brown sugar (about 2 tablespoons)
pounds peaches, sliced (about 4 cups)
cups heavy cream, whipped.
PREPARATION 1. Heat oven to 375 degrees. Butter a baking sheet. In a bowl, combine flour, 55 grams of sugar, cornstarch, baking powder and salt, and whisk well. Cut in cold butter with a pastry cutter, two knives, or your fingers. When butter is in pea-size pieces, mix in cream and egg until a soft batter forms. 2. Dump batter onto a floured surface and knead until it holds together. Divide batter into 2 pieces, one slightly larger than the other. Press larger piece of dough into a 1/2-inch-thick round, roughly 8 inches in diameter. Place on baking sheet and brush with butter. Press remaining dough into a 1/2-inch-thick round and place on top of first dough round. It should be smaller in size. Brush with butter and sprinkle with more sugar. Bake until shortcake is golden brown and firm to the touch all over, 20 to 30 minutes. Let cool. 3. Meanwhile, prepare the peaches. In a medium skillet, heat bourbon and add 1 tablespoon water and 25 grams of sugar. Cook until sugar dissolves, then add peaches. Let cook until peaches are warmed through and release their juices, about 2 minutes. 4. Carefully cut smaller top round off shortcake. Place shortcake bottom on a serving plate and cover with warm peaches and their liquid (reheat fruit if necessary). Spoon whipped cream over peaches and place shortcake top over cream. Serve immediately. YIELD 6 servings.