In summer or winter, no dessert is more loved than homemade shortcake. Our version, made with fresh or juice-packed peaches, has the special panache of Raspberry Peach Champagne Jam.

ingredients

• 3 Tbsp. sugar
• 1 cup cake flour
• 1 cup unbleached all-purpose flour
• 2 Tsp. cream of tartar
• 1 Tsp. baking soda
• 1/2 tsp. salt
• Pinch of grated nutmeg
• 1 stick unsalted butter, chilled and cut into small pieces
• 3/4 cup light cream
• 1/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
• 1 cup heavy cream
• 1 Tsp. vanilla extract
• 6 whole firm ripe peaches, peeled and poached or 2 (16-ounce) cans juice-packed peach halves

1. Preheat oven to 400 degrees F. Position rack in center of oven.
2. Combine 2 Tbsp. of the sugar with flour, cream of tartar, baking soda, salt and nutmeg in a food processor. Process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in light cream and pulse just until mixture forms a soft dough. Do not overwork.
3. Roll dough on a floured surface, using a lightly floured rolling pin, to a thickness of 3/4 inch. Use a cookie cutter or shape by hand into circles about 3 to 3 1/2" inches in diameter, gathering scraps and re-rolling as necessary. Place on cookie sheet and bake until shortcakes are golden brown, about 13 to 16 minutes. Remove pan from oven and let cool.
4. Combine heavy cream, vanilla and remaining tablespoon of sugar in a chilled bowl and beat into soft peaks. Remove pits from peaches, if using fresh peaches, and cut each half in four sections.
5. Split shortcakes horizontally, and moisten cut sides with a little of the poaching liquid or juice from the can. Arrange peaches on the bottom half of each shortcake. Spoon 2 Tsp. of Stonewall Kitchen Raspberry Peach Champagne Jam over peaches, then a large dollop of whipped cream. Place lids on top and garnish each with a small dollop of cream.

Wonderfully decadent!

ingredients

• 6 ounces unsweetened chocolate
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons Stonewall Kitchen Pure Vanilla Extract
• 1 ½ cups flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup Stonewall Kitchen Raspberry Peach Champagne Jam
• 1 cup sliced almonds
• 1 cup chocolate chips

directions

1. Melt chocolate and butter.
2. Whisk in sugar, eggs and vanilla.
3. Stir flour, baking powder and salt into the mixture.
4. Pour ¾ of the batter into a greased 9" x 13" pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
5. Sprinkle with sliced almonds and chocolate chips.
6. Bake 20-25 minutes at 350 degrees F.