Peaches Foster Shortcake

By carvalhohm

Ingredients

• 1/3 cup packed light brown sugar
• 4 tablespoons (1/2 stick) butter
• 1 1/2 pounds ripe fresh peaches, sliced (about 2-1/2 cups)
• 1/4 cup rum OR orange juice
• 2 teaspoons cornstarch
• 6 large biscuits (see Note)
• 1 cup fresh blueberries
• 1 cup whipped cream

Details

Servings 6
Preparation time 5mins
Cooking time 13mins
Adapted from mrfood.com

Preparation

Step 1

In a saucepan, heat brown sugar and butter, stirring constantly, until bubbly. Add peaches and stir gently until peaches just begin to feel tender, about 5 minutes.

In a cup, combine rum and cornstarch; stir mixture into peaches. Cook and stir until clear and thickened, about 2 minutes.

Place 1 biscuit on each of 6 dessert plates. Split biscuits crosswise and spoon half of the peach mixture over the bottoms.

Replace the biscuit tops and spoon the remaining peach filling over them. Top with blueberries and a dollop of whipped cream. Serve immediately.

Note:
Use prepared refrigerated biscuits, or make your own by mixing 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 1-1/4 cups heavy cream. Knead and divide into 6 balls. On a cookie sheet, pat each to form a 2-1/2- to 3-inch round. Bake in a preheated oven at 400 degrees F. until tops are golden, 15 to 18 minutes.