Recipe: Southern Peach Shortcake

I know it is rare when I post a recipe on my site, but you know when I do it is for a very good reason....basically because it's awesome!!!!! First let me give you the background story.

My very favorite Uncle in the whole world (as stated by the best niece who is obviously sucking up) has very fond memories of a local festival that would serve homemade peach shortcakes as part of the highlight. I have heard him tell of this loved dessert a few times and was bound and determined to remember to make it for him. well the opportunity came when my mother had a good friend bring fresh peaches in from Missouri and we knew my uncle was planning to come to dinner. So I asked my mom if we could set the peaches aside and I would find a recipe for this dessert. Now this is an adjusted recipe with little tweaks here and there, cuz that's just how I roll...

Ingredients:
•3 cups all-purpose flour
•1 tablespoon plus 1 teaspoon baking powder
•1 teaspoon salt
•1 teaspoon ground cinnamon
•1/2 cup light brown sugar, firmly packed
•3/4 cup butter
•1/2 cup coarsely chopped pecans
•1 egg
•3/4 cup milk
•8-10 medium peaches, about 2 pounds peaches
•1 cups sugar
•1 cup heavy cream
•1/2 teaspoon almond or vanilla extract
*** and 2-3 tablespoons Cointreau if you have any ***
Preparation:
Sift flour, baking powder, salt and cinnamon into a mixing bowl. If you sift twice through it will really be a perfectly airy mixture. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork until blended. Roll out dough to a thick inch or so and cut using a biscuit cutter (or drinking glass if you like) Bake at 450° for about 20 minutes, or until golden.
Peel, slice and sweeten peaches with about 1 cups sugar and the Cointreau for a wonderful enhanced peach flavor. In a small bowl, whip cream with almond flavoring until stiff. Place one shortcake on a plate, top with peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.

The verdict was that this is an excellent dessert. The brown sugar and pecans really make this a wonderful southern version...and trust me on the Cointreau if you have it.