Caramel Peach Shortcake

These delicious individual peach shortcakes can be made with fresh or canned peaches.


  • 1 large (820 g/1 lb 13 oz) can peach halves, or 10-12 fresh peaches
  • 50 g (2 oz) butter
  • 3/4 cup (185 g/6 oz) sugar
  • 1 1/4 cups (155 g/5 1/2 oz) flour
  • 1/2 cup (55 g/2 oz) icing sugar
  • 100g (3 1/2 oz) butter
  • 1 egg

Cooking Process

  1. Drain the canned peaches, or peel fresh peaches.
  2. Cut cooked halves or raw peaches into chunks.
  3. Heat the butter and sugar in a pan, until the sugar caramelizes, then pour it into six individual pie plates.
  4. Process the flour and icing sugar with the cold cubed butter until the butter is finely chopped, then break in the egg, and process again until a ball of dough forms.
  5. Arrange the drained peach chunks on the caramel.

Caramel Peach Shortcake

Bon Apetite!


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Caramel Peach Shortcake