No. 1 : Quick Recipe

Peach Shortcakes with Rosé Glaze

  • 2 Cups Whole Wheat Pastry Flour (or All-Purpose Flour)
  • 1/3 Old Fashioned Rolled Oats
  • 1/3 Cup Dark Brown Sugar
  • 1 TB Baking Powder
  • ½ Tsp Sea Salt
  • ½ Tsp Ground Allspice
  • ¼ Tsp Ground Ginger
  • ¼ Cup Chilled Unsalted Butter, cut in small cubes
  • ¾  Cup Milk + 1 TB, (can be dairy or non-dairy)
  • 1 Large Egg White, beaten
  • 1 TB Raw Sugar
  • 4 Ripe Peaches, Peeled and Sliced
  • *Rosé Glaze
  • Greek Yogurt OR Whipped Cream for Garnish

Step One

Preheat the oven to 350F. Whisk together the flour, oats, sugar, baking powder, salt, allspice and ginger together in a bowl. Cut in the butter cubes with a pastry blender or with 2 knives until the butter pieces are the size of peas. Add the 3/4 Cup milk and stir until just moist. Drop about 2 TB of dough at a time on a baking sheet covered with parchment paper. Flatten the dough with floured hands and let rest on the sheet for 5 minutes.

Step Two

While the dough is resting, make the topping. Whisk the 1 TB of milk together with the egg white. Using a silicone basting brush, paint the top of each biscuit with the mixture. Sprinkle the raw sugar over all. Bake for 15 minutes or until golden. Remove and let cool on a wire rack before splitting. Arrange peach slices on the shortcakes; drizzle with the rosé glaze.

No. 2 : Kitchen Scoop

*Rosé Glaze: Prepare the glaze, by bringing 1 Cup rosé and 2 tablespoons sugar to a boil in a small saucepan over medium-high, stirring occasionally until sugar dissolves. Cook until syrupy and reduced to about 2½ tablespoons, about 10 minutes. Cool 10 minutes before using. 

No. 3 : Get Creative

These shortcakes get a tropical makeover when you use mangoes instead of peaches. Or make them “Southern” with strawberries or blueberries. No matter what kind of fruit you use, they will be delicious!

No. 4 : Wine FIND of the Week

Gerard Betrand Cotes des Roses
Languedoc, France
About $16.00

An easy find in almost any grocery store is this bottle from famous French winemaker Gerard Bertrand. You’ll recognize the bottle by its distinctive rose shape on the bottom – the shape created by a student from France’s  famous fine arts school, Ecole Boulle. A steal at the price for its strawberry-raspberry aroma and fruit forward flavor – a taste that makes it perfect for the glaze and a glass on the side.

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