Peach Shortcake With Citrus Sugar

Rich shortcake piled high with fresh peaches makes a beautiful and delicious summer dish. You can also enjoy it in the winter with frozen peaches.

Serves 8

1 orange
1 lemon
2/3 cup plus 3 tablespoons sugar
2 3/4 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 pound cold unsalted butter, cut into 1/4-inch cubes
2 1/4 cups heavy cream, more if needed
1 egg, beaten to mix
12 peaches, or two 20-ounce bags unsweetened frozen peaches, thawed
2 tablespoons chopped fresh mint, plus 8 sprigs for garnish

Heat oven to 375. Grate the zest from the orange and lemon and combine with 1/3 cup of the sugar. Squeeze the juice from the orange and reserve. In a large bowl, whisk half of the citrus sugar, the flour, baking powder and salt to combine. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-sized pieces remaining. Stir in 3/4 cup of the cream. If needed, add more cream, a tablespoon at a time, just until the mixture forms a dough when pressed together.

On a floured work surface, roll the dough 3/4 inch thick. Using a 3-inch round cutter, stamp out eight circles. Brush the tops with the egg and sprinkle with the remaining citrus sugar. Put on an ungreased baking sheet and bake until golden brown, 15-20 minutes. Transfer to a rack to cool.

Peel and slice the peaches. In a glass or stainless-steel bowl, combine the peaches, orange juice, 1/3 cup of the sugar and the chopped minut. Set aside. In a large bowl, beat the remaining 1 1/2 cups cream and 3 tablespoons sugar just until the cream holds firm peaks when the beaters are lifted.

Shortly before serving, split the shortcakes in half. Put the bottoms on dessert plates. Top with half the peaches and half the whipped cream. Cover with the shortcake tops. Spoon the remaining whipped cream on the shortcakes. Top each with 2 peach slices and a sprig of mint. Surround with the remaining peaches and their juice.