Rum Peach Shortcake

11:29 AM, Jun 19, 2013   |    comments
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5 lbs. ripe peaches, peeled & cut into quarters

1 cup powdered sugar

1 tsp. salt

1/2 cup orange juice

zest of one lime

2 oz. dark rum



4 cups all purpose flour

2 T. baking powder

2 T. baking soda

1/2 tsp. kosher salt

1/2 cup butter at room temp

1/2 c. whipped shortening (Crisco)

1 cup sugar

1-1/2 c. buttermilk (plus or minus, depends on flour)

1 tsp. cinnamon


For Topping Cakes:

1/2 c. melted butter

1 c. brown sugar


Peel and quarter peaches. Place in large glass bowl; add salt, juice, zest and rum. Cover and refrigerate for at least one hour.

Preheat oven to 400 degrees. Place flour, sugar, baking powder, baking soda and salt in mixing bowl. Sift together until well mixed. Cut butter and shortening into flour mixture with pastry cutter or fork. Slowly add milk and mix until dough just comes together. Roll out to 1/2 inch thickness. Cut out with biscuit cutter. Brush each with melted butter and top with about one tablespoon of brown sugar. Bake at 400 degrees for 12 to 15 minutes, until brown.

Presented by: Ron Watkins, The Grill at Highlands Row

Date: 6/19/2013

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