What can end summer better than peaches and cream? Peaches are so decadent-quick pickling with brown sugar and a little wine can show their sultry nature. If the texture of peach skins bothers you, you can peel them, but I won’t bother. Not that kind of dessert.
- 1 batch of Elizabethan Beard’s shortbread
- 5 tablespoons dark brown sugar, divided
- 2 tablespoons bourbon or rum
- 1½ pound peaches, sliced (about 4 cups)
- 1 cup heavy cream, refrigerated
- ¼ teaspoon vanilla extract
Follow the strawberry shortbread recipe linked here to bake the shortbread.
Before baking, brush the top of each shortbread with melted butter and 2 tablespoons of dark brown sugar.
Marinate the peaches: Mix 2 tablespoons of brown sugar and bourbon or rum in a bowl. Add the peaches and stir gently. Cover and refrigerate for at least 1 hour and up to 12 hours.
Whipping cream: In the bowl of a stand mixer equipped with a whisk attachment, beat the frozen heavy cream at low speed and gradually increase the speed until it starts to thicken. Reduce the speed, add 2 tablespoons of brown sugar, and slowly increase the speed until the whipped cream thickens, a total of about 4 minutes. Or, shake the cream and brown sugar vigorously in a large mason jar until the desired consistency is reached, 10-15 minutes, depending on the strength and determination of the upper body.
Place the bottom half of the shortbread on a plate and spoon the peaches and their juice. Put a large piece of whipped cream on top. Put the other half of each shortbread on top, or put the upper half aside and serve with the noodles open. Serve immediately, if not earlier.