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White Lily

Pecan Shortcakes with Spicy Peach Compote


20 min


20 min


8 servings


Shortcakes 1/2 tsp. ground cinnamon
2 3/4 cups White Lily® Enriched Bleached Self-Rising Flour 1/4 tsp. ground nutmeg
3 tbsps. sugar 3/4 cup water
6 tbsps. butter 3 cups sliced fresh or frozen peaches
1/2 cup chopped pecans 1 tsp. fresh lemon juice
1 large egg lightly beaten1/2 tsp. almond extract
2/3 cup milk Topping
Spicy Peach Compote 1 cup heavy cream
3/4 cup sugar 1 tbsp. sugar
3 tbsps. cornstarch



  2. 1.
    HEAT oven to 450°F.

  3. 2.
    COMBINE flour, 3 tablespoons sugar. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Stir in pecans.

  4. 3.
    COMBINE egg and milk. Add to dry ingredients gradually, adding only enough to moisten flour and hold dough together.

  5. 4.
    TURN dough onto lightly floured surface; knead gently 2 to 3 times. Roll or pat dough gently to 1/2 inch thickness. Cut with 2 1/2 to 3-inch biscuit cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet.

  6. 5.
    BAKE 10 to 12 minutes, or until golden brown.

    Spicy Peach Compote

  8. 1.
    COMBINE sugar, cornstarch, cinnamon and nutmeg in a medium saucepan. Add water, stirring until smooth. Stir in peaches. Cook over medium heat, stirring constantly, until thickened and peaches are tender. Remove from heat. Stir in lemon juice and almond extract.

  9. 2.
    BEAT whipping cream and 1 tablespoon of sugar until soft peaks form.

  10. 3.
    SPLIT warm shortcakes in half; spoon peach compote over bottom halves. Replace tops; spoon on additional compote. Top with whipped cream.