My Saturday habit is to start the day at a farmer's market. Instead of going with a menu and specific ingredients in mind, I choose what looks best and design my menu around what I buy. This week the stars of the show were the peaches. They are in season within 100 miles of my home, getting from the farm to my table quickly. This means they are picked at their peak, and I get to enjoy a peach that is dripping with juice, has a heady aroma, and tastes.... like a peach.One of the best ways to enjoy peaches like this is sliced, chilled and topped with a drizzle of good quality heavy cream. But this Saturday I was having company for dinner and wanted something more. One of my dinner guests was my mom, who doesn't eat much in the way of sweets.
This peach shortcake recipe was pretty, homey and very tasty. The base is a faintly sweet biscuit that gets a flavor and moisture boost from sour cream. The peaches have just a bit of sugar added to help coax out juices to drizzle on the cake. Whipping cream has a touch of vanilla to add a sweet quality without adding more sugar.
