Peach Melba Shortcakes

 

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

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

1

pint (2 cups) vanilla ice cream

• 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.