Finally - a dessert that showcases the wonderful combination of summer peaches and fresh basil. I defy anyone who tries this to resist having seconds and asking for the recipe.
| Filling | ||
|---|---|---|
| 2 | lb | peaches (10 small or 7 medium-size) |
| 1⁄3 | c | sugar |
| 2 | tbsp | thinly sliced basil |
| 1 | tbsp | lemon juice |
| Shortcakes | ||
| 1 1⁄4 | c | Stonyfield Organic French Vanilla Lowfat Yogurt |
| 1⁄4 | c | buttermilk |
| 1 | egg | |
| 2 | tbsp | vegetable oil |
| 1 | tsp | lemon zest |
| 2 3⁄4 | c | flour plus additional for dusting |
| 1⁄3 | c | plus 2 tablespoons sugar |
| 2 | tsp | baking powder |
| 1⁄4 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1 1⁄3 | c | Stonyfield Organic Heavy Whipping Cream |
Cut peaches in half and remove pits. Finely dice two of the peach halves; set aside. Slice remaining peaches into 1/4-inch-thick slices. Place in a medium-size bowl with sugar, basil and lemon juice; set aside.
Heat oven to 425°. In a small bowl, blend together 3/4 cup of the yogurt, buttermilk, egg, oil and lemon zest. Stir in diced peaches.
In a large bowl, mix flour, 1/3 cup of the sugar, baking powder, baking soda and salt. Make a well in flour mixture; add yogurt mixture to well. Gently stir just until evenly moistened and dough comes together.
Place dough on a lightly floured work surface and with floured hands shape into a 14-inch log. With a floured knife, cut into 10 equal pieces, each about 1 1/2-inches thick. Shape each piece into a 4-inch round. Transfer to baking sheet. Brush rounds with a little water, then sprinkle with 1 tablespoon of the remaining sugar.
Bake for about 18 minutes, or until golden brown and toothpick inserted in center comes out clean. Remove to a wire rack and cool completely.
Meanwhile, whip heavy cream with remaining 1 tablespoon sugar to medium-stiff peaks. Fold in remaining 1/2 cup vanilla yogurt.
Cut each shortcake horizontally in half. Place each bottom half on a platter or plate. Spoon a little juice from the peaches onto each, then divide peaches and whipped cream among shortcakes. Cover with top half of shortcake, cut side down and serve.