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Caramelized Peach and Raspberry Shortcakes

Serve this beautiful dessert at home or take it along on a picnic - peach and raspberry shortcakes flavored with almonds and topped with prepared or purchased whipped cream!

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  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6

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

Amaretto Whipped Cream

1
cup whipping cream
2
tablespoons packed brown sugar
1
teaspoon cornstarch
1
teaspoon amaretto

Directions

  • 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.

EXPERT TIPS

Expert Tips

If you're taking these shortcakes to a picnic, omit the Amaretto Whipped Cream and take along a can of whipped cream topping instead.

Amaretto is an almond-flavored liqueur. If you don't have any on hand, you can use 1 teaspoon almond extract in the fruit mixture and 1/4 teaspoon almond extract in the whipped cream.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
12g,
12%
),
Cholesterol
100mg
100%;
Sodium
170mg
170%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Iron
4%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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