Peach Pattycakes
Last night on the spur of the moment I baked a 1/2 recipe of these peach pattycakes from the Everyday with Rachel Ray magazine. I bought this magazine the other week just to see what it was like - it's like a more laid back Martha Stewart. I served them with vanilla whipped cream for dessert.
Peach Pattycakes
4 peaches (1 1/4 lbs) peeled, cut into 1/2" pieces
1/4 cup plus 4 tsp sugar
1 tbsp lemon juice
2 cups flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1 cup heavy cream
Preheat ovento 400 degrees.
In a large bowl, combine the peaches, 2 tsp sugar and lemon juice. Let stand 15 minutes.
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tbsp cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
On a lightly floured work surface, pat the dough into a 6 x 9" rectangle. Using a 3" round cookie cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer rounds to a baking sheet. Brush with reserved cream and top with the remaining 2 tsp sugar. Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the bake sheet.
Serves 8
Peach Pattycakes
4 peaches (1 1/4 lbs) peeled, cut into 1/2" pieces
1/4 cup plus 4 tsp sugar
1 tbsp lemon juice
2 cups flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1 cup heavy cream
Preheat ovento 400 degrees.
In a large bowl, combine the peaches, 2 tsp sugar and lemon juice. Let stand 15 minutes.
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tbsp cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
On a lightly floured work surface, pat the dough into a 6 x 9" rectangle. Using a 3" round cookie cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer rounds to a baking sheet. Brush with reserved cream and top with the remaining 2 tsp sugar. Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the bake sheet.
Serves 8