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    You are in: Home / Recipes / Honey Rosemary Peach Shortcakes #RSC Recipe
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    Honey Rosemary Peach Shortcakes #RSC

    Honey Rosemary Peach Shortcakes #RSC. Photo by mikie1104

    1/1 Photo of Honey Rosemary Peach Shortcakes #RSC

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    mikie1104's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Ripe summer peaches are enhanced by fragrant rosemary and cardamom. The honey and butter add richness to the peaches which is balanced by the mildly sweet biscuit shortcakes.

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    Ingredients:

    Servings:

    Units: US | Metric

    • Reynolds Wrap Foil

    biscuit

    • 1 (5 count) package large homestyle refrigerated buttermilk biscuits
    • 2 tablespoons sugar

    peach

    whipped cream

    Directions:

    1. 1
      Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    2. 2
      Place the biscuits on the baking sheet and sprinkle each with sugar. Bake the biscuits until golden brown, about 15 minutes. Cool the biscuits completely on a wire rack.
    3. 3
      Increase the oven temperature to 400 degrees F. Mix the butter, honey, rosemary, cardamom and salt in a small bowl until combined. Spoon the butter mixture into the cavities of each peach half. Wrap two peach halves in a foil packet. Repeat with the remaining peach halves, two per foil packet. Place the packets on a sheet pan and bake until the peaches are softened and the butter is melted, about 20 minutes. Cool the peaches for 15 minutes. Peel the skin of off each half. Discard the skin. Cut each half into four wedges and place in a medium bowl. Set aside to cool completely.
    4. 4
      To make the whipped cream, beat the heavy cream, lemon zest, vanilla and sugar in an electric mixer fitted with a whisk attachment until soft peaks form.
    5. 5
      To assemble the shortcakes, cut the biscuits in half horizontally. Place each biscuit bottom in a bowl. Top each bottom with peaches, 2 heaping tablespoons whipped cream and then cover each with a biscuit top. Spoon another dollop of whipped cream on each biscuit. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Honey Rosemary Peach Shortcakes #RSC

    Serving Size: 1 (308 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 636.2
     
    Calories from Fat 376
    59%
    Total Fat 41.8 g
    64%
    Saturated Fat 23.8 g
    119%
    Cholesterol 122.6 mg
    40%
    Sodium 487.9 mg
    20%
    Total Carbohydrate 64.1 g
    21%
    Dietary Fiber 2.6 g
    10%
    Sugars 44.8 g
    179%
    Protein 5.8 g
    11%

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