Peach Shortcake with Lavender Cream
DESCRIPTION |
RECIPE TYPE |
SEASON |
| Dessert |
Summer |
INGREDIENTS |
|
Yield: 4 Servings
Whipped Cream:
2 cups whipping cream
1 cup sauvignon blanc
1/4 cup dried lavender blooms
2 tablespoons sugar
Vanilla cream Scones:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1/4 cup sugar
1/2 cup unsalted butter
3/4 cup cream
1 teaspoon vanilla extract
Peaches:
4 cups chopped stone or Saturn peaches
2 cups Sauvignon Blanc
1/4 cup Sugar
Ausonius Sauce:
1 cup Asonius
1/2 cup sugar |
METHOD |
|
Peaches: Add sugar and
wine to sauce pan. Bring t a low boil and
reduce to one quarter volume. Chill, then
add chopped peaches. Let marinade for 1 to 3
hours.
Scones: add all dry ingredients then sift.
Cut butter in to dry mix. Mix all wet
ingredients separately then gently fold mix
into flour butter mixture. Pat into a disc
shape, cut into wedges and bake at 425 for
20 minutes.
Lavender Cream:
Bring wine to a boil and reduce to one
quarter volume. Add lavender and sugar and
reduce by half again. remove from heat and
chill. Whip cream till stiff then fold in
the strained lavender tea mixture.
Ausonious Sauce:
Place all ingredients in sauce pan and bring
to a low boil, reduce to one quarter volume. |
|
ASSEMBLY |
| Cut Scones in half, place
bottom on plate. Top with peaches then lavender
cream. Place scone top on cream then drizzle
Ausonious sauce. Serve!! |
|
