FRESH CHERRIES ‘N’ PEACHES JUBILEE SHORTCAKES

FRESH CHERRIES
‘N' PEACHES JUBILEE SHORTCAKES

4 to 6 servings

 

Fresh Cherries ‘N' Peaches Jubilee Sauce

  • 1½ cups firm ripe fresh
    sweet dark (Bing) cherries, stems and seeds removed, each
    cherry cut in half, or ¾ cup each firm ripe fresh
    sweet dark (Bing) cherries and firm ripe fresh sweet light golden
    (Rainier) cherries
  • 1½ cups sliced peeled firm
    ripe
    peaches (3 to 4 medium)
  • Few drops lemon juice or
    as needed
  • 2 to 3 tablespoons sugar
  • 2 tablespoons corn starch
  • Pinch of salt
  • 1 cup orange juice
  • 2 tablespoons brandy
  • 2 tablespoons Kirschwasser
    or other cherry brandy
  • 2 teaspoons grated fresh
    orange peel
  • 4 to 6 individual shortcake
    biscuits (see recipe below)
  • 1 to 2 pint(s) vanilla or
    French vanilla or peach ice cream or reduced-fat or no-fat vanilla or French
    vanilla or peach ice cream
  • Sweetened flavored whipped
    cream or sweetened flavored whipped sour cream or other whipped topping of choice for
    garnish (optional)
  • Additional grated fresh
    orange peel and/or sprigs of fresh mint as desired for garnish
    (optional)

 

Prepare cherries and peaches;
sprinkle peaches with lemon juice and set fruit aside. 

 

In a medium heavy saucepan, combine sugar, cornstarch, and
salt, mixing well.  Gradually stir in
orange juice, blending well.  Cook,
stirring constantly, over moderate heat until mixture comes to a boil,
thickens, and is translucent.  Reduce
heat to low, add cherries, and continue to cook for 30 seconds.  . 
Remove from heat and stir in peaches, brandy, Kirschwasser or other
cherry brandy, and 2 teaspoons grated orange peel. 

 

Spit each individual
shortcake in half horizontally.  Arrange
the bottom half of each shortcake in a dessert dish.  Top each with a scoop of desired ice
cream and then the top half of the shortcake. 
Spoon desired amount of hot sauce over each serving.  Garnish each serving with grated
orange peel and/or a sprig of fresh mint, if desired. 

 

Variations: Serve ice cream over slices of pound cake or sponge
cake or angel food cake and top each
serving with hot sauce.  Garnish as
previously directed.

Fill crepes with ice cream
or sweetened-to-taste ricotta or reduced-fat ricotta cheese; fold
each
crepe over filling (2 to 3 crepes per serving) and top each
dessert serving with hot
sauce.  Garnish as previously directed.

Omit brandy and cherry
brandy.  Add 1 tablespoon freshly
squeezed lemon juice and about ¼  teaspoon orange extract to hot sauce.  

Shortcakes

  • 2
    1/3 cups biscuit/baking mix
  • 6
    tablespoons sugar or granulated sugar substitute
  • 6
    tablespoon butter or margarine, melted
  • 1/3
    cup light cream or half-and-half (see note)

 

In
a medium bowl, combine the shortcake ingredients, mixing well with a fork to
form a soft dough.  Drop dough by rounded
tablespoonfuls, about 2 inches apart, onto ungreased baking sheets to form
shortcakes, slightly smoothing tops. 
Bake in a preheated hot oven (425 degrees F.) for 10 minutes or until
done.  Cool shortcakes on wire racks.

 

 

Crepes

about 18

  • 1½ cups sifted flour
  • 3 tablespoons sugar
  • Pinch of salt
  • 4 eggs
  • 1¼ cups milk or
    reduced-fat or skim milk (approximate)
  • ¾ cup half-and-half (see
    note)
  • 2 tablespoons brandy or
    cream sherry or amaretto or  orange juice
  • Melted butter or margarine

 

Sift together the first 3
ingredients.  Beat eggs until very light.  Stir in milk, half-and-half, and dry
ingredients.  Add brandy and beat until
smooth.  To make crepes, preheat and
lightly grease a 5 or 6-inch crepe or omelet pan or skillet.  Pour in 2 to 3 tablespoons of batter all at
once
.  Tilt pan quickly and rotate to
distribute batter evenly over surface. 
Cook the crepe quickly on both sides.  Remove crepe from pan and brush lightly with
melted butter.  Repeat until all batter
is used.  Stack crepes and cover with a
towel to keep warm. 

 

Note: Crepes are time-consuming to prepare.  The above recipe can be made in advance;
place a sheet of  plastic wrap or aluminum foil between each
crepe.  The crepes may be
frozen. 

To reheat, drop thawed crepes, one
at a time, into a lightly buttered pan. 
Cook over moderate heat until warm, turning
once.  Or, serve crepes at room
temperature or slightly chilled as in the following dessert.

 

Note: May omit half-and-half in crepes; increase
milk or reduced-fat or skim milk to 2 cups.                                 

Crepes will not be as rich or
delicate in texture.

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