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Toasted- Oat Shortcakes With Basil-Scented Peaches Recipe

Ingredients

How to make it

  • ***Filling***
  • In a saucepan, combine water, sugar,and lemon juice. Bring to a boil over medium heat. Remove from heat, add basil and let steep for 10 minutes.
  • Meanwhile, peel and pit peaches ( or nectarines). Cut into 1/2 inch-thick slices and place in bowl.'
  • Discard basil sprigs and pour syrup over peaches. Let stand at room temperature, stirring occasionally, unitl syrup turns pink, 30 minutes to 1 hour.
  • **Shortcakes***
  • Preheat oven to 350
  • Spread oats on a baking sheet. Bake for 15 minutes, or until light golden and fragrant, stirring twice.
  • Increase oven tem to 425. Lightly oil a baking sheet or coat with cooking spray.
  • In a mixing bowl, whisk 1 cup toasted oats, flour, suagr, baking powder, baking soda and salt. Using a pastry cutter or your fingers, cut cream cheese into dry ingredients until mixture resembles coarse meal. In a glass measuring cup, combine 3/4 cup buttermilk, oil and vanilla. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. ( Dough will be wet and sticky; do not overmix).
  • Spoon dough into 8 mounds on prepared baking sheet. Brush with reamining 2 tablespoons buttermilk and sprinkle with remaining 1/4 toasted oats.
  • Bake shortcakes for 10 to 12 minutes, or until golden. Transfer to a wire rack to cool slightly.
  • To serve, split shortcakes in half with a serrated knife. Set bottoms on a dessert plate. Spoon on peach filling and frozen yogurt. Set tops on at an angle. Serve!

People Who Like This Dish 3
Reviews & Comments 2

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  • chefmeow 16 years ago
    This looks fantastic. Thanks for a great post. Can't wait to try.
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Sounds/looks delish! Thanks.
    Was this review helpful? Yes Flag

The Cook

jovi_nutt Newtown, PA

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