SPICED PEACH SHORTCAKE

FOR THE TOPPING:
5 medium-size ripe but firm peaches, peeled, pitted and cut into 1/2-inch pieces
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pure almond or vanilla extract
2 teaspoons fresh lemon juice
FOR THE SHORTCAKE:
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk for brushing
GARNISH:
Whipped cream for topping

TO MAKE TOPPING:
In a large, heavy saucepan, combine the peaches, brown sugar, cinnamon, nutmeg, almond extract and lemon juice and stir until well-blended. Bring the mixture to a simmer, cover and cook over medium-low heat until the peaches are just soft, about 10 minutes. Remove from the heat and let cool.

Preheat the oven to 425 degrees F.

TO MAKE THE SHORTCAKE:
In a large mixing bowl whisk together the flour, baking powder, granulated sugar and salt; add the cream and stir just until a soft dough forms.

Transfer the dough to a lightly floured work surface and knead about 8 times. Pat out the dough to 1/2 -inch thick and cut out rounds with a 3-inch biscuit cutter. Pat the scraps together and cut out more rounds until there are 6 in all. Arrange the rounds on a large baking sheet about 1 inch apart, brush the tops with milk.

Bake in the center of the oven until golden, about 15 minutes. Let the biscuits cool.

Split the biscuits in half, arrange the bottom halves split side up on 6 dessert plates and mound equal amounts of the peaches on top of each. Top each mound with the other biscuit half and a generous dollop of whipped cream. Serve immediately.

Makes 6 shortcakes
Source: Biscuit Bliss by James Villas