I found one recipe for Peach and Cantaloupe Conserve that sounded interesting, but I don’t make big quantities of sweet spreads any more. I liked the idea of the combination of fruit and used a favorite fruit sauce recipe with a tiny percentage of the sugar called for and came up with these shortcakes.
We liked this dessert very much and it’s a good way to use fresh summer produce.
Here in the Cincinnati area, we have a melon which looks and tastes like a cantaloupe, but it’s as big as a medium-sized watermelon. It’s called Indiana Melon and has the most wonderful flavor. I also found some huge South Carolina peaches at the farm stand and had what I needed to make my shortcakes.
PEACH AND CANTALOUPE SHORTCAKE
3 cups fresh peaches, peeled, seeded and diced
3 cups cantaloupe, peeled, seeded and diced
1 cup water
¼ cup granulated sugar (depending on sweetness of peaches)
1 Tblsp. cornstarch
1 tsp. vanilla extract
Butter and Egg Biscuit Shortcakes:
2 cups all-purpose flour
2 Tblsp. granulated sugar
1 Tblsp. baking powder
1 tsp. salt
5 Tblsp. butter, cut in cubes
1 tsp. vanilla extract
Milk to measure 1/2 cup when mixed with vanilla and egg
2-3 Tblsp. chopped walnuts
Thawed frozen topping or whipped cream
To Make Fruit Sauce:
In a large pan, place prepared fruit.
In a two-cup measure, place water, cornstarch and vanilla. Whisk together and pour over fruit. Stirring occasionally, heat fruit mixture over medium heat until it comes to a boil. Reduce heat to medium-low and continue to cook for two more minutes, stirring constantly. Set aside to cool to room temperature. Fruit should be fork-tender and hold its shape. Makes about 4 cups of sauce.
To Make Biscuit Shortcakes:
Preheat oven to 410 degrees F
Place flour, sugar, baking powder and salt in a medium bowl. Add butter cubes and mix with fingers until butter is distributed.
In a one cup-measure, whisk together the vanilla and egg. Add milk to make 1/2 cup.
Pour this mixture over the dry ingredients and with a fork, mix together to form a ball of dough. Place dough on a floured surface and knead briefly until it holds together. Pat to about one-inch thickness and cut 8 circles with a floured two-inch cutter. Place an inch apart on an ungreased baking sheet. Bake @ 410 degrees F for 10-12 minutes until golden brown. Remove to a rack to cool.
Split a biscuit and place on a dessert plate. Spoon sauce over the biscuit halves, spoon whipped cream/topping on top and sprinkle with chopped nuts.