- 8
Ingredients
- 1 cup firmly packed light brown sugar
- 1/2 cup water
- 2 tbsp almond- or orange-flavored liqueur
- 4 large fresh, ripe peaches
- 4 fresh, ripe nectarines
- 4 fresh, ripe apricots
- 1 tbsp lemon juice
- 2 cups cold heavy whipping cream
- 1/2 cup orange blossom or clover honey
- 8 shortcake biscuits, purchased or homemade
Preparation
Step 1
Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Boil for 1 minute, then remove from heat. Once cool, add liqueur. Cover tightly and refrigerate.
Remove skins from fruit by peeling or blanching. Slice fruit. To prevent browning, drop cut fruit into a bowl containing 1 quart ice-cold water and 1 tbsp lemon juice for 3 minutes. Drain fruit and place in a clean bowl. Pour the chilled syrup over the fruit, cover tightly and marinate for 30 minutes.
Prechill a large mixing bowl and beaters. Whip cream on medium speed until it begins to thicken. With the mixer running, pour honey in a thin stream into the cream. Beat until soft peaks form. Cover and refrigerate until ready to serve.
Slice shortcakes in half horizontally, layer with fruit and top with whipped cream.