Summer Stone Fruit Shortcakes

Summer Stone Fruit Shortcakes
Photo by Mark Ferri

Ingredients

  • 3 Tbs. fresh orange juice
  • ¼ cup sugar
  • 4 large, ripe apricots, pitted and cut in ½-inch wedges
  • 1 tsp. vanilla extract
  • 4 oz. (8 Tbs.) unsalted butter, cut into pieces and chilled
  • 3 to 4 Tbs. sugar, depending on the sweetness of your fruit
  • 2 Tbs. baking powder
  • + 5 more ingredients
    • 1 tsp. salt
    • 3 large, ripe plums, pitted and cut in ½-inch wedges
    • ¼ cup lightly packed mint leaves, cut into thin strips
    • 12-¼ oz. (2-¾ cups) all-purpose flour
    • 1 cup buttermilk

Toss the plums and apricots with the mint, sugar, and orange juice. Cover and refrigerate, stirring occasionally, until the flavors blend, at least 1 hour but not longer than 4 hours.

View full recipe at Fine Cooking

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