Warm Peach Shortcake with Brandy Whipped Cream
Constance Snow's The Rustic Table offers smart, no-nonsense recipes from peasant cuisines around the world. Snow, who lives in New Orleans, also looks close to home for inspiration. Here, for instance, she makes one giant shortcake and layers it with warm, buttery peaches, then cuts it into wedges for serving. More Recipes With Peaches
The shortcake can be baked up to 1 day ahead.
This shortcake is rich but not too sweet, an ideal match for a light, refreshing dessert wine like Moscato d'Asti from Italy. Gently sparkling—or frizzante, as locals would say—and low in alcohol, Moscatos typically have an unmistakable aroma of honeysuckle and tangerines.