Roasted Peach Shortcake
Recipe courtesy of Jae Newby, Executive Pastry Chef, Palmetto Bluff Club
Ingredients
- Cardamom Scone
- cake flour - 908 gms.
- all-purpose flour - 908 gms.
- sugar - 284 gms.
- ground cardamom - 25 gms.
- baking powder - 90 gms.
- salt - 34 gms.
- cold butter - 680 gms.
- buttermilk - 908 gms.
- heavy cream - 908 gms.
- Roasted Peaches
- peaches - 400 gms., peeled and halved
- honey - 200 gms.
- lavender sugar (recipe below) - 50 gms.
- vanilla bean - 2 ea., scraped
- orange zest - 1 ea.
- Lavender Sugar
- dried lavender flowers - 4 Tbsp.
- sugar - 360 gms.
- Peach Fluid Gel
- peach purée - 1 kg.
- sugar - 227 gms.
- agar - 14 gms.
- simple ayrup - as needed
- Ginger Chantilly
- heavy cream - 908 gms.
- sugar - 150 gms.
- vanilla bean paste - 10 gms.
- cream stabilizer - 15 gms.
- ground ginger - 30 gms.
Instructions
Procedure for Cardamom Scone
- Preheat oven to 350° F.
- Mix the dry ingredients together with a paddle attachment. Add cold butter to dry ingredients and mix until fine crumbs form.
- In separate container, mix buttermilk and heavy cream together. Add to the dry mix, just until a cohesive dough is formed.
- Roll the dough to approximately 3/4-inch thickness and cut into desired shape. Brush top with heavy cream, and sprinkle with turbinado sugar or brioche sugar.
- Bake at 350° F for approximately 13 minutes.
Procedure for Roasted Peaches
- Wash and peel peaches, then cut in half and remove the stone.
- Place all ingredients in 200-pan, cover with foil, and roast at 250° F for one hour
- Remove peaches, thicken the liquid with cornstarch slurry, add peaches back and slightly crush peaches.
- For lavender sugar, robot coupe sugar and lavender together, and set aside until ready to use.
Procedure for Peach Fluid Gel
- Heat purée to simmering. Add sugar and agar mix. Boil for 5 minutes. Remove from heat, and allow to cool.
- When set, blend in Vitamix with simple syrup to sauce consistency.
Procedure for Ginger Chantilly
- Whip all ingredients until medium peaks form.
Assembly
- Cut cardamom scone in half. Place bottom half in middle of plate.
- Place a quenelle of ginger chantilly on top of scone, place four slices of roasted peaches on other side of the scone, overlapping.
- Place a second quenelle of ginger chantilly on top of peaches. Top with the top half of the scone.
- Dust lightly with snow sugar. Place dots of peach sauce (blended peach fluid gel) around the plate.
