Shortcakes, spring and summertime comfort
food using the fruits of the season -- like luscious, fragrant
nectarines.
Nectarine Shortcake
2 cups all-purpose flour
2/3 cup granulated sugar - divided use
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup vegetable oil
2 cups sliced Washington nectarines
Whipped cream
- Mix flour, 2 tablespoons sugar, baking
powder and salt in bowl. Add milk and oil. Stir with fork until
mixture forms a ball. Turn onto waxed paper. Pat out to 1/2 inch
thickness. Cut with flared biscuit cutter. Place on ungreased
cookie sheet. Bake at 450°F 10 minutes or until wooden pick
inserted near center comes out clean. Remove from oven. Break
each biscuit in half while hot. Place bottom half in dessert
dish.
- Combine nectarines with remaining sugar;
mix well. Spoon nectarines over bottom half of biscuit and top
with other half of biscuit. Spoon more nectarines over top. Serve
with whipped cream.
Makes 6 to 8 servings.
Recipe provided courtesy Washington State Fruit Commission.
