WEEKDAYS 1e|12c|p

Anne Burrell's Apricot Nectarine Shortcake with Vanilla Whipped Cream

A Delicious Summer Dessert!
skill level
The shortcakes and apricot and nectarine filling make this dessert light, and easy, enough to serve with dinner, yet tasty and fancy enough to serve at a party too. Feature it on the dessert table of your next party, or dish it out for dessert tonight!
  • Shortcakes:2 cups all-purpose flour2 tablespoons sugar
  • plus 2 tablespoons for sprinkling1 tablespoon baking powderPinch salt1 stick unsalted butter
  • chilled
  • cut into pea-size pieces1/2 cup heavy cream Fruit:1/4 cup unsalted butter5 apricots
  • pitted
  • cut into sixths5 nectarines
  • pitted
  • cut into sixths2 tablespoons sugarWhipped cream:1 1/2 cups heavy cream
  • chilled1 teaspoon vanilla extract1 tablespoon sugar
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Shortcakes: Preheat the oven to 425 degrees F. 
  • 2
    2 cups all-purpose flour
    2 tablespoons sugar
    1 tablespoon baking powder
    Pinch salt
    1 stick unsalted butter, chilled, cut into pea-size pieces
    In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese.
  • 3
    1/2 cup heavy cream
    Add the cream and pulse until the mixture looks very crumbly but sticks together. 
  • 4
    Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. 
  • 5
    2 tbsp sugar
    Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. 
  • 6
    Bake in the preheated oven for about 11 to 12 minutes, then remove and let it cool.
  • 7
    1/4 cup unsalted butter
    For the fruit: Add the butter to a saute pan and melt it over medium heat. 
  • 8
    5 apricots, pitted, cut into sixths
    5 nectarines, pitted, cut into sixths
    Add the fruit and saute for 2 to 3 minutes. 
  • 9
    2 tablespoons sugar 
    Sprinkle in the sugar and saute for another 2 to 3 minutes. 
  • 10
    1 1/2 cups heavy cream, chilled
    1 teaspoon vanilla extract
    Whipped cream: In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. 
  • 11
    1 tablespoon sugar
    Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks. 
  • 12
    To assemble: Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream.

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