Summertime Shortcake

By Hklbrries

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

Details

Servings 8

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.