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Ingredients
| 2 cups | all-purpose flour | 500 mL |
| 1/3 cup | granulated sugar | 75 mL |
| 1 tbsp | baking powder | 15 mL |
| 1/4 tsp | salt | 1 mL |
| 1/2 cup | cold unsalted butter, cut into cubes | 125 mL |
| 3/4 cup | 35% whipping cream | 175 mL |
| 1 | egg | |
| 1 tsp | tsp vanilla extract | 5 mL |
| FILLING | ||
|---|---|---|
| 4 | Ontario nectarines, pitted and sliced | |
| 1/4 cup | amaretto liqueur | 60 mL |
| 1/4 cup | granulated sugar | 60 mL |
| 1/2 cup | mascarpone cheese | 125 mL |
| 2 tbsp | icing sugar | 30 mL |
| 1/2 tsp | finely grated orange zest | 2 mL |
| 1/4 cup | 35% whipping cream | 60 mL |
| 1/4 cup | toasted sliced almonds | 60 mL |
tip
1. Be sure to serve shortcakes the day they are baked for best results.
2. Just as delicious with Ontario peaches, plums or pears.
3. Substitute orange juice for the amaretto, if desired.
Directions
Shortcakes: Preheat oven to 400°F (200°C). Stir flour with sugar, baking powder and salt. Cut in the butter using a pastry blender, two knives or fingertips, until mixture resembles coarse meal.
In a separate bowl, whisk cream with egg and vanilla. Stir into flour mixture until combined; do not over work the dough. Transfer dough to a lightly floured surface. Pat into a circle, about 1/2-inch (1 cm) thick. Using a 3-inch (8 cm) biscuit cutter, cut into 6 rounds. Re-roll dough to make 2 more rounds. Place rounds, about 2-inches (5 cm) apart, on a parchment-lined baking sheet. Brush tops with additional cream. Bake for 15 to 20 minutes or until golden. Cool completely.
Filling: Toss nectarines with liqueur and granulated sugar; let stand for 1 hour. Meanwhile, using an electric mixer, beat mascarpone with icing sugar and orange zest until light and fluffy. In a separate bowl, whip cream with clean beaters until it holds a stiff peak. Fold whipped cream into mascarpone mixture until combined.
Cut shortcakes in half. For each serving, place the bottom half on a dessert plate. Top with some of the nectarines and a dollop of the mascarpone mixture. Cap with the top half of shortcake, cut side up. Top with more nectarines and another dollop of the mascarpone mixture. Drizzle with a little of the nectarine juices. Garnish with sliced almonds. Serve immediately.
Nutritional Info
PER SERVING (1/8th): about 484 cal, 5g pro, 25g total fat ( 14g sat fat), 47g carb, 2.5g fibre, 92mg chol, 53mg sodium. % RDI: 26% vitamin A, 6.5% vitamin C, 5% calcium, 7% iron.