Shortcakes with Strawberries, Raspberries and Spiced Nectarines

For shortcakes:
1 3/4 cups all purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled whipping cream
1 tablespoon grated orange peel

For strawberries and raspberries:
2 baskets strawberries, hulled, sliced
1 6 oz basket raspberries
1/4 cup sugar
2 tablespoons thinly sliced fresh mint
1/2 teaspoon grated orange peel
2 tablespoons rosewater

For nectarines:
3 nectarines
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cardamom
1/4 cup sugar or to taste

For whipped cream:
1 cup chilled whipping cream
1 teaspoon vanilla extract
3 tablespoons sugar

Make biscuits:
Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. (Use a heart-shaped cutter if desired.) Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.

Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)

Make berries and cream: Combine strawberries, raspberries, sugar, mint, orange peel and rose water in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.

Combine nectarines, cinnamon, ginger and cardamom in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.

Combine cream, vanilla, and 3 tablespoons sugar in large bowl. Whisk until soft peaks form.

Cut biscuits horizontally in half. If they are thin, just use a whole biscuit. Place 1 biscuit bottom in each of 6 bowls. Top each with berries and/or nectarines, then sweetened whipped cream and biscuit top.

Source: Bon Appetit July 2001, Epicurious.com

Prepared by: Lena for the July 2001 meeting