Ingredients
| Bourbon Basil Peaches | Shortcake | Whipped Cream |
|---|---|---|
| 6 each Local Ripe Peaches, sliced | ¾ lb All Purpose Flour | 1 cup Heavy Cream |
| 1 cup Granulated Sugar | 1/3 lb Butter, Cold | 2 tbsp 10x Confectioner’s Sugar |
| ½ cup Light Brown Sugar | ¼ lb Lard | 1 splash Vanilla Extract |
| 2 fl oz Knobb Creek Bourbon, or your personal FAVORITE | 1/8 cup Sugar | |
| 1 each Orange, zested using a microplane | 1 tbsp Baking Powder | |
| 1tbsp Fresh Basil from the Garden, chopped fine | 1 tsp Salt | |
| 1 pinch Ground Nutmeg | 1 1/8 cup Buttermilk | |
| 1 pinch Ground Cinnamon | ||
| 1 pinch Kosher Salt |
To Prepare Bourbon Basil Peaches:
In a mixing bowl, combine all ingredients and allow them to sit overnight to allow flavors to combine.
If your peaches are not quite ripe, you can grill them to also grill them to bring out some of the natural sugars.
To Prepare Shortcakes:
In a mixer, blend together dry ingredients (flour, sugar, salt, and baking soda). Cut in butter and lard until pea sized. Add buttermilk while mixer is running, allowing mixing only long enough to bring dough together. Scoop onto a parchment line sheet pan. Brush with additional buttermilk and sprinkle with sugar. Bake at 375 Degrees for about 10 minutes, rotate and bake an additional 5 minutes or until shortcakes are golden brown on top.
To Prepare Whipped Cream:
Combine all ingredients in a mixing bowl and whisk until the cream can for firm peaks. You can always adjust the sugar depending on your taste and the sweetness of the peaches.
To Assemble:
Cut shortcake in have and spoon marinated peaches and soak the base with the bourbon liquid from the peaches. Spoonful of whipped cream and place the top on. Use the remaining liquid for garnish and you can always garnish with a sprig of fresh mint or basil in this recipe.
