Pecan Shortcakes with Spicy Peach Compote

Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
8 servings



  • 2 3/4 cups White Lily® Enriched Bleached Self-Rising Flour
  • 3 tablespoons sugar
  • 6 tablespoons butter
  • 1/2 cup chopped pecans
  • 1 large egg, lightly beaten
  • 2/3 cup milk

Spicy Peach Compote

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup water
  • 3 cups sliced fresh or frozen peaches
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon almond extract


  • 1 cup heavy cream
  • 1 tablespoon sugar



  1. HEAT oven to 450°F.
  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.
  3. COMBINE egg and milk. Add to dry ingredients gradually, adding only enough to moisten flour and hold dough together.
  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.
  5. BAKE 10 to 12 minutes, or until golden brown.

Spicy Peach Compote

  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.
  2. BEAT whipping cream and 1 tablespoon of sugar until soft peaks form.
  3. SPLIT warm shortcakes in half; spoon peach compote over bottom halves. Replace tops; spoon on additional compote. Top with whipped cream.


Serving Size (1/8 of recipe), Calories 520 (Calories from Fat 230), Total Fat 26g (Saturated Fat 13g, Trans Fat 0.5g), Cholesterol 90mg, Sodium 570mg, Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 31g), Protein 7g; Percent Daily Value*: Vitamin A 20%, Vitamin C 8%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.