Knobb Creek Bourbon and Garden Basil Peach Shortcake
Waypoint Grill
Williamsburg
Knobb Creek Bourbon and Garden Basil Peach Shortcake
For the bourbon basil peaches:
6 ripe peaches, sliced
1 cup granulated sugar
½ cup light brown sugar
2 ounces Knobb Creek bourbon, or your choice
1 orange, zested
1 tablespoon fresh basil, chopped fine
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch kosher salt
In a mixing bowl, combine all ingredients and allow them to sit overnight.
For the shortcake:
¾ pound all-purpose flour
1/3 pound butter, cold
¼ pound lard
1/8 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/8 cup buttermilk
In a mixer, blend together dry ingredients. Cut in butter and lard until pea sized. Add buttermilk while mixer is running, and mix only until blended. Place on a parchment-lined sheet pan. Brush with buttermilk and sprinkle with sugar. Bake at 375 degrees for about 10 minutes. Rotate and bake another 5 minutes or until golden brown.
To serve, cut shortcake in half and spoon marinated peaches on top. Soak the base with the bourbon. Add a spoonful of whipped cream and place the second layer of the cake on top. Use the remaining liquid for garnish.
Serves 6
