Name: Peach and Blueberry Shortcakes
Yield: Makes 12 servings
Ingredients: 8 medium peaches (about 2 1/2 pounds), peeled, pitted, sliced; 4 cups fresh blueberries; 3/4 cup sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cardamom; 2/3 cup sour cream; 1 cup whipping cream; 12 Cardamom Biscuits

A creamy fruit filling goes between split Cardamom Biscuits for a beautiful dessert.

Recipe information

Yield
Makes 12 servings

Ingredients

8 medium peaches (about 2 1/2 pounds), peeled, pitted, sliced

4 cups fresh blueberries

3/4 cup sugar

2 teaspoons vanilla extract

1 teaspoon ground cardamom

2/3 cup sour cream

1 cup whipping cream

12 Cardamom Biscuits

Preparation

Step 1
Combine peaches, blueberries, sugar, vanilla, and cardamom in large bowl. Mix to blend well. Let stand until juices form, stirring occasionally, at least 20 minutes. Place sour cream in small bowl. Gradually mix in cream.
Step 2
Split warm biscuits in half. Place bottoms of biscuits in shallow bowls. Spoon fruit mixture over. Top each with 1 spoonful sour cream mixture. Cover with biscuit tops and another spoonful of sour cream mixture. Serve immediately.

TagsDessert Fruit Dessert Peach Stone Fruit Fruit Blueberry Berry Sour Cream Dairy Nut Free Baking Fourth of July Summer Bon Appétit

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