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Peach Melba Shortcakes

In summer or winter, no dessert is more loved than homemade shortcake. Our version, made with fresh or juice-packed peaches, has the special panache of Raspberry Peach Champagne Jam.

ingredients

3 tablespoons sugar
1 cup cake flour
1 cup unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Pinch of grated nutmeg
1 stick unsalted butter, chilled and cut into small pieces
3/4 cup light cream
1/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
1 cup heavy cream
1 teaspoon vanilla extract
6 whole firm ripe peaches, peeled and poached or 2 (16-ounce) cans juice-packed peach halves

directions

Preheat oven to 400 degrees F. Position rack in center of oven.
Combine 2 Tbsp. of the sugar with flour, cream of tartar, baking soda, salt and nutmeg in a food processor. Process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in light cream and pulse just until mixture forms a soft dough. Do not overwork.
Roll dough on a floured surface, using a lightly floured rolling pin, to a thickness of 3/4 inch. Use a cookie cutter or shape by hand into circles about 3 to 3 1/2" inches in diameter, gathering scraps and re-rolling as necessary. Place on cookie sheet and bake until shortcakes are golden brown, about 13 to 16 minutes. Remove pan from oven and let cool.
Combine heavy cream, vanilla and remaining tablespoon of sugar in a chilled bowl and beat into soft peaks. Remove pits from peaches, if using fresh peaches, and cut each half in four sections.
Split shortcakes horizontally, and moisten cut sides with a little of the poaching liquid or juice from the can. Arrange peaches on the bottom half of each shortcake. Spoon 2 Tsp. of Stonewall Kitchen Raspberry Peach Champagne Jam over peaches, then a large dollop of whipped cream. Place lids on top and garnish each with a small dollop of cream.