WHITE CHOCOLATE CREAM
6 oz Imported white chocolate;
-(such as Lindt),
; chopped
1 c Chilled whipping cream
-SAUCE-
1 Vanilla bean; split
-lengthwise
2 cn Peach nectar; (12-ounce)
1/4 c Sugar
1/4 c Unsalted butter; cut into
-pieces
; (1/2 stick)
SHORTCAKES
1 1/2 c All purpose flour
1 c Sweetened shredded coconut;
-toasted
2 ts Baking powder
1/4 ts Salt
1 c Sugar
1/4 c Unsalted butter; room
-temperature
; (1/2 stick)
2 lg Eggs
1 ts Imitation coconut extract
1/2 c Whipping cream
3 lg Peaches; peeled, pitted,
; sliced
For cream: Melt chocolate with 1/4 cup cream in heavy small saucepan
over low heat, stirring until smooth. Cool to room temperature. In
medium bowl, beat 3/4 cup cream to stiff peaks. Fold cream into
chocolate mixture in 2 additions.
Cover; chill until firm, about 1 hour. (Can be made 2 days ahead. Keep
chilled.)
For sauce: Scrape seeds from vanilla bean into heavy large deep
saucepan. Add peach nectar and sugar and simmer until reduced to 1
1/2 cups, about
55 minutes.
Whisk in butter. Cool. (Can be prepared 8 hours ahead. Cover; let
stand at room temperature.)
For shortcakes: Preheat oven to 325F. Butter and flour
9-inch-diameter cake pan with 2-inch-high sides. Finely grind first 4
ingredients in processor. Using electric mixer, beat sugar and butter
in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
Stir in dry ingredients alternately with cream. Spoon batter into
pan. Bake until tester inserted into center of cake comes out clean,
about 45 minutes. Cool cake in pan on rack 10 minutes. Run small
sharp knife around pan sides to loosen cake. Turn out onto rack; cool
completely.
Cut cake into 6 wedges. Cut each wedge horizontally in half. Place
cake bottoms on plates. Top with some peaches, then sauce. Top with
some cream. Cover with more peaches and sauce. Prop tops against side
of shortcakes.
Serves 6.
Yields
1 servings