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Recipes

Bourbon-Peach Shortcakes with Glazed Pecans

Author: Eliza Adam
Serves: Makes 8 shortcakes

Making shortcakes is a summertime dessert tradition. Instead of the usual strawberries, try using peaches paired with bourbon and glazed pecans.
Making shortcakes is a summertime dessert tradition. Instead of the usual strawberries, try using peaches paired with bourbon and glazed pecans.

Ingredients

Glazed pecans ingredients

  • Nonstick vegetable oil spray
  • 1½ C pecans (about 6 oz.)
  • 1½ T vegetable oil
  • 1½ T sugar
  • ¼ t. salt

Biscuit ingredients

  • 1¾ C all-purpose flour, plus more for dusting
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 T sugar
  • 4-6 T chilled, unsalted butter, roughly cut into ¼” pieces
  • 1 C chilled buttermilk
  • Milk for glaze

Bourbon-Peaches ingredients

  • 2 lbs. peaches, peeled & sliced into ¼” wedges
  • 2 T unsalted butter
  • ¼ C packed brown sugar
  • 2 T lemon juice
  • 2 T bourbon

Whipped Cream

  • 1¼ C chilled whipping cream
  • 2 T granulated sugar

Preparation

To make glazed pecans:

Preheat oven to 325°. Spray a large baking sheet with nonstick spray. In a large bowl, combine pecans with vegetable oil.  Mix sugar and salt in a small bowl, then add pecans; toss to combine.

Spread in a single layer on baking sheet; bake for about 8-10 minutes (until pecans are crisp and brown), stirring occasionally. Transfer baking sheet to rack and cool completely. Once cooled, chop nuts coarsely.

To make biscuits:

Preheat oven to 450°. In a large bowl, mix the flour, baking powder, baking soda, and salt. Add the sugar into the mixture; whisk to blend.

Cut in the chilled butter until the mixture resembles the size of small peas. Make a well in the center mixture; pour buttermilk into well. Stir just until the dough starts to come away from the sides of the bowl.

Turn the dough out onto a floured work surface.  Knead gently and quickly, about 8 to 10 turns.  Roll out the dough to 1″ thick, then cut into 8 rounds with a 2½” biscuit cutter dipped in flour. Do not reroll scraps. Place biscuits rounds on an ungreased baking pan. Brush the tops with milk.

Bake for 12-15 minutes, or until lightly browned.  Cool on a rack. Split biscuits with fork before filling.

To make bourbon peaches:

Melt butter in a large frying pan over medium heat.  Add peach slices, brown sugar, and lemon juice.  Sauté the peaches until they are softened, about 3-4 minutes. Turn off heat and add the bourbon to the peaches; stir well.

To assemble the shortcakes:

Beat whipping cream and sugar until soft peaks form. Place each biscuit half on a plate and top with sautéed peaches. Spoon a generous dollop of whipped cream atop each. Sprinkle with chopped glazed pecans and cover with biscuit tops. Serve immediately.

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