Caramelized Peach and Raspberry Shortcakes

 

3

tablespoons butter or margarine

1/4

cup packed brown sugar

2

tablespoons amaretto

2

medium peaches, peeled, cut up

1

cup raspberries

6

sponge shortcake cups

Sliced almonds, if desired

1

cup whipping cream

2

tablespoons packed brown sugar

1

teaspoon cornstarch

1

teaspoon amaretto

• 1 In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
• 2 In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
• 3 Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.