At the Market:: Apricots + Browned Butter Apricot Shortcakes with Cinnamon Whipped Cream

Stone fruit season has arrived - peaches, nectarines and apricots are creating a beautiful kaleidoscope of color at the farmers market.  There is nothing quite like biting into a juicy peach or nectarine and letting the sweet floral aroma take over your taste buds.  One variety of stone fruit that I typically never gravitated to was the apricot, it reminded me of the store-bought dried versions that always left a little to be desired.  I decided to give this fuzzy fruit a second chance and I am glad that I did.  Not only are they easy to eat as is, they are a fantastic fruit to incorporate into your summer baking.  I decided to give the traditional shortcake recipe an upgrade by making Browned Butter Apricot Shortcakes and topping 

it with cinnamon infused whipped cream.  This recipe is definitely a crowd pleaser because of the different textures it takes on - the shortcakes are moist with a sugar crusted exterior, the browned butter apricots practically melt in your mouth while the cinnamon whipped cream lends the perfect finish.   

Browned Butter Apricot Shortcakes with Cinnamon Whipped Cream

Shortcakes

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 cups flour, plus more for rolling dough

6 tablespoons unsalted butter, chilled and diced

1 cup heavy cream, plus 3 tablespoons for brushing

sanding sugar, for garnish

Apricot Mixture

8 to 10 fresh apricots sliced fairly thin, pits removed

6 tablespoons unsalted butter

1/4 cup sugar

1/2 teaspoon cinnamon

pinch of salt

pinch of freshly grated nutmeg

Cinnamon Whipped Cream

1 1/2 tablespoons sugar

1 cup heavy cream

1/2 teaspoon cinnamon

Directions: Preheat oven to 400 degrees.  In a bowl, combine sugar, baking powder, salt and flour, whisk together.  Using a pastry cutter (or a food processor) combine diced butter until it becomes incorporated (there can be some larger pieces of butter that remain in the dough). Add 1 cup heavy cream and stir to combine.  Place on a floured working surface and press with fingers until dough is about 1 inch thick.  Place shortcakes on baking sheet and with remaining 3 tablespoons of heavy cream brush the top of shortcakes and garnish with sanding sugar.  Bake for 15 minutes or until golden brown.  Remove from oven and let cool on pan.  

For Browned Butter Apricot Mixture: Place butter in heavy bottomed pot over medium heat.  Allow to cook until butter begins to brown, about 8 minutes.  Once the butter has turned a golden brown, place apricots, sugar, cinnamon, salt and nutmeg and stir to combine.  Allow to cook over medium heat until apricots soften, about 15 minutes.  Allow to cool slightly. 

For Cinnamon Whipped Cream: Place heavy cream and sugar in a bowl.  Using electric mixer beat until it begins to thicken. Add cinnamon and continue to beat until desired consistency is achieved. 

Assembly: Cut shortcakes in half.  Top with Browned Butter Apricot mixture and serve with a side of cinnamon whipped cream.  

*Browned Butter Apricots slightly adapted from Martha Stewart

**Shortcake recipe from Bon Appetit 

*Photography & Styling by Alison