Peach Melba Shortcakes

 

Ingredients

Fruit

• 3

  peaches, peeled and sliced into thin wedges, or 1 bag (1 lb) frozen sliced peaches, thawed
• 1

  container (6 oz) fresh raspberries (1 1/2 cups)
• 3/4

  cup granulated sugar

Shortcakes

• 2 1/2

  cups Gold Medal™ all-purpose flour
• 1/2

  cup granulated sugar
• 2

  teaspoons baking powder
• 1/2

  teaspoon salt
• 1/2

  cup firm butter or margarine
• 2/3

  cup milk
• 1/2

  teaspoon almond extract
• 1

  egg, slightly beaten
• 1

  tablespoon milk
• 1/4

  cup sliced almonds
• 3

  tablespoons coarse sugar

Ice Cream

• 1

  pint (2 cups) vanilla ice cream

Steps

1 In medium bowl, mix peaches, raspberries and 3/4 cup sugar. Let stand 1 hour so fruit will become juicy.

2 Meanwhile, heat oven to 400°F. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Using wooden spoon, stir in 2/3 cup milk, the almond extract and egg just until blended. (Dough will be stiff.)

3 On ungreased cookie sheet, drop dough by 8 spoonfuls about 2 inches apart. Brush with 1 tablespoon milk; sprinkle almonds over tops of each. Sprinkle with coarse sugar.

4 Bake 14 to 16 minutes or until light golden brown. Remove from cookie sheet; cool 10 minutes.

5 Cut shortcakes in half. Spoon about 1/4 cup ice cream onto bottom of each shortcake. Top each with 1/2 cup of the peach mixture; add tops of shortcakes.