Another Yummy Paula Recipe!!!

Paula’s White Chocolate Rosemary Peach Shortcake

Ingredients:

Shortcakes:
4 cups bisquick
1/3 cup Sugar
1 1/2 cup milk
1/4 cup white chocolate chips
1 tablespoon fresh rosemary, minced
2 tablespoons melted butter

Peaches:
6 peaches
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar

Whipped cream:
2 cups heavy whipping cream
1/2 cup sugar

Garnishes:
Fresh Rosemary sprigs
White Chocolate curls (super fancy)

Directions:

Preheat oven to 400 degrees F.
To make the shortcakes, mix the bisquick, sugar, milk, butter, white chocolate chips and rosemary in a medium size bowl and scoop out onto a parchment lined baking sheet.  Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes.

Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.

In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

To serve, split the shortcake in 1/2 and place bottom 1/2 on a plate. Top with a heaping spoonful of the peaches and their juices, a dollop of freshly whipped cream and the top of the shortcake.  Garnish with a sprig of fresh rosemary and a white chocolate curl if you are so inclined.

These are so good! Love love love!

Lots of Love!!!

Cathy