The End... As We Know It

Fresh fruit season has come to an end. The peaches are all gone. The apple stand I pass going to work has been closed the past two days. Sigh. Deep, deep sigh. Oh well... it gives me a reason to start looking forward to next year.

While perusing my photos I found these. I hadn't realized I'd never posted this recipe. I adore this recipe. It is delicious over sweet shortcake biscuits for a summer brunch. It is also delicious over a decadent poundcake for dessert.

Warm Berries and Peaches Compote (adapted from Morning Food)
For the fruit mixture:
2 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
Pinch of salt
2 small or 1 large peach, peeled, and cut into eighths
3 cups raspberries
1 tablespoons raspberry syrup
1 tablespoon water

To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan. Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes. Stir occasionally to prevent sticking. Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries, raspberry syrup and water. Set aside.

Shortcake Biscuits
2 cups flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces, and frozen
2 cups and 2 tablespoons heavy whipping cream, divided
1 egg yolk
1/2 teaspoon vanilla extract

To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas. Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible. Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet.

Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.

Use the final 1 cup of whipping cream to whip up (along with some powdered sugar). Slice the biscuits in half, pour some fruit compote over bottom half, add a dollop on top of the fruit mixture. Place the other half of the biscuit on top and serve.

Or, if you prefer:

Pound Cake (from Sweet Melissa)
3 large eggs, at room temperature
1 C sugar
1/4 tsp kosher salt
1 3/4 C cake flour
1/2 tsp baking powder
2 1/2 tsp vanilla
1/2 C heavy cream, at room temperature
6 Tbsp unsalted butter

Preheat oven to 350 degrees. Lightly butter and flour a loaf pan.

In a large bowl, whisk together the eggs, sugar and salt until smooth. In a separate bowl, whick together the flour and baking owder. In a small bowl, stir together the vanilla and heavy cream. Melt the butter and let it sit to cool slightly.

Sift one-third of the flour mixture over the egg mixture and whisk together until mostly incorporated. Pour half of the cream mixture over and whish until mostly combined. Repeat with one-third more of the flour, followed bythe remaining half of the cream mixture and the remaining flour. Do not overmix! Pour the melted butter over the batter and fold in gently until incorporated.

Pour the batter into the loaf pan. Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Remove to a wire rack to cool for 20 minutes befure removing the cake from the pan.