SUMMER PEACH SHORTCAKES

Steps:

• For the peaches: Make a longitudinal slice around the peach where the peach is naturally divided and twist the two halves apart. Slice as you desire. I like a half inch dice, but thin slices would also work. Combine the cut up peaches in a bowl with the sugar, half the lime zest, lime juice, and orange liqueur. Allow the fruit to macerate at room temperature until ready to serve. For the shortcake: Preheat the oven to 425 degrees. In the bowl of a food processor fitted with the steel blade, place the flour, sugar, the other half of the lime zest, baking powder, baking soda, and salt. Pulse five or six times to mix the ingredients. Add the butter and pulse 10 to 15 times until the butter is the size of small peas. Add the buttermilk OR yogurt and process until the dough comes together loosely. Pour the dough out onto a lightly floured surface and roll or pat the dough out to 3/4 inch thickness. Cut out the shortcakes with a three inch round biscuit cutter (I just use a clean soup can with both top and bottom removed) and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least half an hour. When ready to bake, crack an egg into a small bowl and pour out about half (but not all!) of the egg white. Mix the egg with a fork and then brush the tops of the shortcakes with the egg wash. Drizzle a pinch of both sugar AND salt on top of each shortcake. Bake in the middle of the oven for 10 to 14 minutes until golden brown on top. To serve: Let the shortcakes cool slightly and then cut in half. Place a generous spoonful of peaches with their juices on the bottom half of the shortcake and top with a spoonful of whipped cream. Place some additional peaches with their juices on top of the cream and place the top half of the shortcake on top of that. Serve with additional whipped cream and peaches to pass.