Name: Whiskeyed Peach Shortcakes
Yield: 8 to 12 Servings
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 tablespoon baking powder; 1/3 cup granulated sugar; 1 teaspoon fine sea salt; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into 1-inch pieces; 3/4 cup half-and-half, plus more as needed; 2 egg yolks; 1 whole egg plus 1 tablespoon water, whisked together to make an egg wash; 1/4 cup turbinado sugar; 1/4 cup heavy cream, plus more if needed; 3 tablespoons granulated sugar; 1 cup Crème Fraîche; 1/4 cup heavy cream, plus more if needed; 3 tablespoons granulated sugar; 1 cup Crème Fraîche (above); 2 tablespoons unsalted butter; 4 firm-ripe (slightly hard) peaches, peeled and cut into 1-inch pieces; Juice of 1 lemon; 1/2 cup whiskey or bourbon; 1/2 cup sugar; 1/2 teaspoon kosher salt; 1 vanilla bean, split, or 1/2 teaspoon vanilla extract

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Whiskeyed Peach ShortcakesJohn Kernick

Firm peach slices will hold their shape even when they are doused in sugar and whiskey and put to a flame. They're delicious on their own, over ice cream, or in this case with sweetened crème fraîche spooned over homemade shortcakes. If you plan to make your own crème fraîche, you'll need to start it a day or two in advance.

Cooks' Note

Crème fraîche is easy. Don't be afraid to leave this dairy mixture out at room temperature overnight. The buttermilk cultures the cream with good bacteria until it thickens and that's all there is to it.

Recipe notes

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