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Name: Coconut Shortcakes with Peaches And White Chocolate Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 oz Imported white chocolate;; 1 c Chilled whipping cream; ; chopped

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INGREDIENTS

6 oz Imported white chocolate;
1 c Chilled whipping cream
; chopped

INSTRUCTIONS

MMMMM---------------------------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)MMMMM-------------------------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. Bon Appetit August 1993

NOTES

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Coconut Shortcakes with Peaches And White Chocolate Cream

6 oz Imported white chocolate;
1 c Chilled whipping cream
 ; chopped

MMMMM---------------------------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)MMMMM-------------------------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.    Bon Appetit August 1993

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Nutrition

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Serving Size: 1 Serving (406g)
Recipe Makes: 1 servings

Calories: 2548
Calories from Fat: 2070 (81%)

Amt Per Serving		% DV

	Total Fat 230g	307 %
	Saturated Fat 142.2g	711 %
	Monounsaturated Fat 66.1g
	Polyunsanturated Fat 8.2g
Cholesterol 687.4mg		212 %
Sodium 332.1mg		11 %
Potassium 837.5mg		22 %
Total Carbohydrate 112.8g		33 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 112.5g
Protein 19.6g		28 %
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Calories per serving: 2548

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