Toasted-Oat Shortcakes With Basil-Scented Peaches

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Intermediate
Jump To Recipe Print Recipe
Light, buttery oat shortcakes topped with a vibrant basil-infused peach compote and vanilla frozen yogurt.
Toasted-Oat Shortcakes With Basil-Scented Peaches recipe image
Toasted-Oat Shortcakes With Basil-Scented Peaches recipe image
Print Recipe

Toasted-Oat Shortcakes With Basil-Scented Peaches

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 285

Description

This elegant yet approachable dessert combines the rustic comfort of toasted-oat shortcakes with the bright, aromatic flavors of summer peaches. The shortcakes are tender and slightly crumbly, featuring a nutty crunch from toasted oats that contrasts beautifully with the soft, warm peach filling. A simple syrup infused with fresh basil adds a sophisticated herbal note that cuts through the sweetness of the fruit and frozen yogurt. Perfect for a light summer dinner party or a special weekend brunch, this dish brings a fresh, garden-to-table vibe to your dessert table. Its simple enough for weeknights but impressive enough for guests.

Ingredients

Directions

  1. Make the peach filling: In a small saucepan, combine the water, 1/3 cup of the sugar, and the lemon juice. Bring to a boil over medium heat.
  2. Remove from heat, add the basil sprigs, and let steep for 10 minutes. Discard the basil sprigs.
  3. Peel, pit, and slice the peaches (or nectarines) into 1/2-inch-thick slices. Place in a bowl and pour the warm basil syrup over them. Let stand at room temperature, stirring occasionally, until syrup turns pink, about 30 minutes to 1 hour.
  4. Preheat oven to 350F (175C). Spread the oats on a baking sheet. Bake for 15 minutes, stirring twice, until light golden and fragrant. Set aside to cool.
  5. Increase oven temperature to 425F (220C). Lightly oil a baking sheet or coat with nonstick spray.
  6. In a mixing bowl, whisk together 1 cup of the toasted oats, the flour, the remaining sugar, the baking powder, baking soda, and salt.
  7. Using a pastry blender or your fingers, cut the softened cream cheese into the dry ingredients until the mixture resembles coarse meal.
  8. In a glass measuring cup, combine the buttermilk, oil, and vanilla extract.
  9. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined. The dough will be wet and sticky; do not overmix.
  10. Spoon the dough into 8 mounds on the prepared baking sheet. Brush the tops with the remaining buttermilk and sprinkle with the remaining toasted oats.
  11. Bake shortcakes for 10 to 12 minutes, or until golden brown. Transfer to a wire rack to cool slightly.
  12. To serve, split shortcakes in half horizontally with a serrated knife. Place bottoms on dessert plates, spoon on peach filling and a scoop of frozen yogurt, and top with the shortcake halves at an angle. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.8g9%
Cholesterol 5mg2%
Sodium 320mg14%
Total Carbohydrate 52g18%
Dietary Fiber 3.5g15%
Sugars 38g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shortcakes, peaches, basil, oats, dessert, summer, brunch, frozen yogurt, fruit compote, baking, herbal, light, easy, seasonal, nutty, vanilla, buttermilk, compote
Recipe Card powered by WP Delicious