Peach and Cantaloupe Shortcake

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

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.

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.

• Servings: 8
• Print

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

Note:  Refrigerate any leftover sauce and bring to room temperature to serve.