CantPchS-Ck (1)I was looking through my collection of vintage cookbooks and found one dated 1944 (priced 10 cents) from Kerr Mason Jars, Caps and Lids.  

CantPchS-Ck (4)The art work in these old books is amazing and since this was published during WW II, there are a number of references to doing your part for the duration.

CantPchS-Ck (5)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.
CantPchS-Ck (6)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.

cant-pch

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
1 egg

Milk to measure 1/2 cup when mixed with vanilla and egg

Topping:

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.

To serve:
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.

8 Servings

CantPchS-Ck (2)Note:  Refrigerate any leftover sauce and bring to room temperature to serve.