Bourbon and Garden Basil Peach Shortcake

Knobb Creek Bourbon and Garden Basil Peach Shortcake

Waypoint Grill

Williamsburg


Knobb Creek Bourbon and Garden Basil Peach Shortcake

For the bourbon basil peaches:

6 ripe peaches, sliced

1 cup granulated sugar

½ cup light brown sugar

2 ounces Knobb Creek bourbon, or your choice

1 orange, zested

1 tablespoon fresh basil, chopped fine    

1 pinch ground nutmeg

1 pinch ground cinnamon

1 pinch kosher salt

In a mixing bowl, combine all ingredients and allow them to sit overnight.

For the shortcake:

¾ pound all-purpose flour

1/3 pound butter, cold

¼ pound lard

1/8 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 1/8  cup buttermilk

In a mixer, blend together dry ingredients. Cut in butter and lard until pea sized. Add buttermilk while mixer is running, and mix only until blended. Place on a parchment-lined sheet pan. Brush with buttermilk and sprinkle with sugar. Bake at 375 degrees for about 10 minutes. Rotate and bake another 5 minutes or until golden brown.

To serve, cut shortcake in half and spoon marinated peaches on top. Soak the base with the bourbon. Add a spoonful of whipped cream and place the second layer of the cake on top. Use the remaining liquid for garnish.

Serves 6

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