Shortcake with poached warm peaches and Avonmore Freshly Whipped Brandy Cream

Sweet peaches with crunchy biscuit!


    For the biscuit:

    • 170g plain white flour
    • 75g castor sugar
    • 1/4 teasp vanilla extract
    • 110g Avonmore Butter
    • 1 Large Egg Yolk

    For the peaches:

    • 85g unbleached castor sugar
    • Juice 2 large oranges
    • Zest of 1 orange
    • 1/4 tsp all spice
    • 1 cup of water
    • 1 tsp Vanilla Extract
    • 8 ripe but from peaches
    • 2 tbs brandy
    • Avonmore Freshly Whipped Brandy Cream to serve


    Preheat the oven to 180c:


    1. Sieve the flour, put into a food processor if you have one, add the, vanilla, sugar and Avonmore Butter and blitz into find bread crumbs. This can be done by hand also.
    2. Add the egg yolk. This will bind the mixture.  You may need to add a few drops of water.  Remove from the processor bring together.
    3. Roll the dough into a thin round. About 4mm in depth.  You want the biscuit to be as fine as possible.
    4. Cut the dough with a pastry cutter.
    5. Put onto a baking tray covered with parchment paper and bake for 10- 12 minutes or until browned on the top.
    6. Remove from the oven. Transfer to a wire rack and allow to cool completely.



    1. Put the sugar, orange juice, water, orange zest and vanilla into a saucepan.  Bring to a simmer and reduce for 5 minutes.
    2. Put the sliced peaches into the pot, reduce the heat and cook with the lid on for  5/6 minutes (till they are soft and cooked through but retain their shape).
    3. Remove from the direct heat and add the brandy. Allow to infuse for 30 minutes.  You can keep them warm.


    To assemble:


    On each individual plate, place a shortcake star followed by a little Avonmore Freshly Whipped Brandy Cream, followed by the peaches and finally another shortcake star.  Garnish with some icing sugar, Avonmore Freshly Whipped Brandy Cream dolloped on the side with a little nutmeg grated on top.


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