March 2017- Cooking with Rum
March 2017- Cooking with Rum
Spiced Rum Glazed Peach Shortcakes
For the Shortcakes:
1 ¾ C. All -Purpose Flour
¼ C. Granulated Sugar
2 tsp. Baking Powder
¼ tsp. Salt
½ C. (1 stick) Unsalted Butter, cold
½ C. Heavy Cream, cold
2 Large Eggs
2 tsp. Cold Water
Confectioners’ Sugar, for garnish
Directions: Line a 9 x 13- inch baking sheet with parchment paper and set aside. Preheat oven to 350ºF. In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Chop the cold butter into small pieces. In a large mixing bowl, combine the flour mixture and butter and chill in the freezer for 15 minutes. After the 15 minutes, remove the bowl from the freezer. Using an electric mixer, beat the ingredients together on low speed for about 3 minutes, until mixture looks like small marbles. In a separate bowl, whisk together the heavy cream and eggs until combines, approximately 2 minutes. Add this mixture to the bowl with the flour and butter mixture and mix on low speed until dough forms, approximately 3 to 4 minutes. Turn the dough out onto a lightly floured surface. Roll into a rectangle about half an inch thick. As you work, lightly dust the dough with flour as needed to keep dough from sticking. Fold the dough into thirds, then rotate the dough so a long edge of the rectangle faces you. Repeat the rolling and folding process three times then roll out the dough to a thickness of about ½ inch. Use a 3-inch round cookie cutter and place each mini cake on the prepared baking sheet, spacing them evenly. Chill the mini cakes in the freezer on the baking sheet for about 20 minutes. While the mini cakes chill, use a fork to beat together the egg and 2 teaspoons of water in a small bowl. Using a pastry brush, lightly coat the tops of the mini cakes and sprinkle sugar. Bake until golden brown, approximately 20-25 minutes. Remove mini cakes from oven and transfer them to a cooling rack.
For the Spiced Rum Peach Sauce:
2 C. Fresh Peach Chunks
½ C. Sugar
¼ C. Water
Juice of 1 small Lemon
2 Tbsp. Spiced Rum
1/8 tsp. Ground Ginger
¼ tsp. Ground Cinnamon
Directions: In a medium sized saucepan, over medium heat, combine peaches, sugar, water, lemon juice, rum, ginger and cinnamon and bring to a boil. Reduce heat and let simmer until peaches cook down and a syrup forms. Carefully pour the hot mixture into a blender and puree until smooth. Cover and refrigerate for 30 minutes.
For the Spiced Rum Whipped Cream:
1 C. Heavy Cream, cold
2 Tbsp. Sugar
½ tsp. Pure Vanilla Extract
2 tsp. Spiced Rum
Directions: In a large mixing bowl, combine the heavy cream, sugar, vanilla and rum. Using an electric mixer at medium-high speed, beat mixture until soft peaks begin to form, approximately 5 minutes. Cover and store in the refrigerator until ready to use.
For the Prepared Peaches:
8 Large Peaches, washed, pit ted, peeled and sliced into half moons
½ C. Granulated Sugar
Directions: In a medium mixing bowl, toss the peaches with sugar. Cover and allow to rest in the refrigerator for one hour, until syrup forms.
Assemble and Serve:
Mix the Spiced Rum Peach Sauce into the bowl of the prepared peaches and set it aside.
Using a fork, split the baked shortcakes in half horizontally. Lay the bottoms onto serving plates, cut side up. Top with a ladle full of the peach mixture followed by a large dollop of the Spiced Rum Whipped cream. Drizzle with a little more of the syrup from the peach mixture. Gently lap on the top of the shortcake and sprinkle confectioners’ sugar for garnish.