Kentucky Bourbon Peach Shortcake

Kentucky Bourbon Peach Shortcake
Karen Mordechai

Kentucky is only a stone’s throw away from Tennessee. The two states kiss along our northern border. So it’s no surprise that next to our own distilled whiskey — one step away from moonshine — the favorite hard liquor around these parts is bourbon.

Click here to see 7 Summer Shortcake Recipes

8
Servings
1023
Calories Per Serving
Deliver Ingredients

Ingredients

For the shortcake

  • 2/3 Cups sugar
  • One 1-inch of vanilla bean, split lengthwise in half
  • 1/4 Teaspoon ground cardamom
  • 1/4 Teaspoon ground cinnamon
  • Pinch of grated lemon zest
  • 4 Cups sliced fresh peaches, peeled if desired (2 1⁄2 to 3 pounds fresh peaches)
  • 2 Tablespoons freshly squeezed lemon juice
  • Brown Sugar Buttermilk Pound Cake (recipe below)
  • 4 Cups butter pecan ice cream
  • Drunken Caramel Sauce (recipe below)
  • Fresh mint springs, for garnish

For the Brown Sugar Buttermilk Pound Cake

  • 8 Tablespoons unsalted butter, softened
  • 1 Cup packed dark brown sugar
  • 2 whole eggs plus 2 egg yolks
  • 1 1/2 Cup cake flour
  • 1/3 Cup buttermilk

For the Drunken Caramel Sauce

  • 1/3 Cup heavy cream
  • 1 Teaspoon unsalted butter
  • 1 small cinnamon stick
  • One 1-inch of vanilla bean, split lengthwise in half
  • 1 Cup sugar
  • 2 Tablespoons light corn syrup
  • 1/4 Cup Kentucky bourbon

Directions

For the shortcake

Place the sugar in a bowl and add the vanilla seeds scraped from the bean with the tip of a sharp knife, the cardamom, cinnamon, and lemon zest; rub together with your fingertips to blend evenly. Add the peach slices and lemon juice and toss gently to coat. Let the peaches macerate at room temperature for at least 20 minutes.

To assemble the shortcakes, cut the pound cake into slices about ¾ inch thick. Place a slice on each of 8 dessert plates. Moisten the cake with some of the juices from the bowl of peaches. Top with a scoop of ice cream. Spoon the peach slices and remaining juices around the cake. Using a small pitcher, drizzle the caramel sauce over the ice cream and peaches in a thin stream. Garnish each shortcake with a sprig of mint.

For the Brown Sugar Buttermilk Pound Cake

Preheat the oven to 325 degrees. Grease a 9 by 5 by 3-inch loaf pan, line the bottom with parchment paper, and grease the paper.

In a mixing bowl, cream the butter until soft and fluffy. Beat in the brown sugar and vanilla. Continue mixing on medium speed until thoroughly blended. Add the whole eggs and egg yolks one at a time. Mix in each completely and scrape the bowl before adding the next one. Continue to beat on medium speed until light and fluffy.

Sift the cake flour directly over the butter mixture. Start to fold it in with a few strokes, then sprinkle the buttermilk evenly over the batter. Finish folding together until blended. Pour the batter into the pan.

Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out, peel off the paper, and let cool completely on a rack.

For the Drunken Caramel Sauce

In a small saucepan, combine the cream, butter, and cinnamon stick. Scrape the seeds from the vanilla bean into the pan using the tip of a knife and toss in the pod. Set over low heat to warm the cream, melt the butter, and infuse the flavors, about 3 minutes.

In a separate deep saucepan, combine the sugar, corn syrup, and ¼ cup water. Bring to a boil over medium-low heat, stirring to melt the sugar. Using a moist brush, wash any sugar crystals off the sides of the pan. Continue to boil without stirring until the sugar syrup begins to color. Once it turns golden, gently swirl the pan and watch it closely. As soon as the caramel turns an even amber shade, remove from the heat.

Carefully pour a few tablespoons of the warm cream into the caramel; the mixture will boil up furiously. Whisk until smooth. Slowly whisk in the remaining cream. Continue to whisk until all the caramel is dissolved. Stir in the bourbon, remove the vanilla pod, and let the sauce cool to room temperature before serving.

Nutritional Facts

Total Fat
39g
56%
Sugar
35g
39%
Saturated Fat
10g
42%
Cholesterol
104mg
35%
Carbohydrate, by difference
129g
99%
Protein
46g
100%
Vitamin A, RAE
288µg
41%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
166mg
17%
Choline, total
13mg
3%
Fiber, total dietary
9g
36%
Folate, total
97µg
24%
Iron, Fe
8mg
44%
Magnesium, Mg
77mg
24%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
520mg
74%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
786mg
52%
Thiamin
1mg
91%
Water
128g
5%
Zinc, Zn
5mg
63%

Kentucky Bourbon Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Kentucky Bourbon Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.