Peach Melba Shortcakes Recipe

Ingredients:
3 tbsp sugar
1 cup cake flour
1 cup unbleached all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
pinch of grated nutmeg
1 stick unsalted butter, chilled and cut into small pieces
3/4 cup light cream
1/4 cup Stonewall Raspberry Peach Champagne Jam
1 cup heavy cream
1 tsp vanilla extract
2 (16-oz) 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 tbsp of sugar in a chilled bowl and beat into soft peaks. Split shortcakes horizontally, and moisten cut sides with a little of the juice from the peach can. Arrange peaches on the bottom half of each shortcake. Spoon 2 tsp of Raspberry Peach Champagne Jam or Golden Raspberry Jam over peaches, then a large dollop of whipped cream. Place lids on top and garnish each with a small dollop of cream.

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