The best delicious Coconut Shortcakes With Peaches And White Chocolate Cream recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Shortcakes With Peaches And White Chocolate Cream recipe today!
Hello my friends, this Coconut Shortcakes With Peaches And White Chocolate Cream recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Shortcakes With Peaches And White Chocolate Cream is amazingly delicious, and addictive, everyone will be asking for more Coconut Shortcakes With Peaches And White Chocolate Cream.
What Makes This Coconut Shortcakes With Peaches And White Chocolate Cream Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Shortcakes With Peaches And White Chocolate Cream.
Ready to make this Coconut Shortcakes With Peaches And White Chocolate Cream Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
WHITE CHOCOLATE CREAM
6 oz Imported white chocolate;
-(such as Lindt),
; chopped
1 c Chilled whipping cream
-SAUCE-
1 Vanilla bean; split
-lengthwise
2 cn Peach nectar; (12-ounce)
1/4 c Sugar
1/4 c Unsalted butter; cut into
-pieces
; (1/2 stick)
SHORTCAKES
1 1/2 c All purpose flour
1 c Sweetened shredded coconut;
-toasted
2 ts Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Unsalted butter; room
-temperature
; (1/2 stick)
2 lg Eggs
1 ts Imitation coconut extract
1/2 c Whipping cream
3 lg Peaches; peeled, pitted,
; sliced
For cream: Melt chocolate with 1/4 cup cream in heavy small saucepan
over low heat, stirring until smooth. Cool to room temperature. In
medium bowl, beat 3/4 cup cream to stiff peaks. Fold cream into
chocolate mixture in 2 additions.
Cover; chill until firm, about 1 hour. (Can be made 2 days ahead. Keep
chilled.)
For sauce: Scrape seeds from vanilla bean into heavy large deep
saucepan. Add peach nectar and sugar and simmer until reduced to 1
1/2 cups, about
55 minutes.
Whisk in butter. Cool. (Can be prepared 8 hours ahead. Cover; let
stand at room temperature.)
For shortcakes: Preheat oven to 325F. Butter and flour
9-inch-diameter cake pan with 2-inch-high sides. Finely grind first 4
ingredients in processor. Using electric mixer, beat sugar and butter
in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
Stir in dry ingredients alternately with cream. Spoon batter into
pan. Bake until tester inserted into center of cake comes out clean,
about 45 minutes. Cool cake in pan on rack 10 minutes. Run small
sharp knife around pan sides to loosen cake. Turn out onto rack; cool
completely.
Cut cake into 6 wedges. Cut each wedge horizontally in half. Place
cake bottoms on plates. Top with some peaches, then sauce. Top with
some cream. Cover with more peaches and sauce. Prop tops against side
of shortcakes.
Serves 6.
Yields
1 servings
Leave a Reply