Southern Peach Shortcake with Sweet Tea Syrup

What could be more southern than summer sweet peaches and cream on tender, salty butter biscuits? How about all that, plus a sweet tea syrup? Oh, yeah.

This idea came to me after my first taste of an Arnold Palmer, a non-alcohol summer beverage made of equal parts sweet tea and freshly squeezed lemonade. The drink is attributed to, and named for, one of the greatest American pro golfers of our time. Apparently, after a hot afternoon on the links, it was his go-to beverage, and I can understand why. I still have enough Yankee in me (despite 30+ years living in the South), that sweet tea on its own is decidedly not my drink of choice. But lightly sweetened and combined with tart lemonade, it’s light, refreshing, and I cannot get enough of it. When a flavor combination takes hold of me this way, I can’t help myself from thinking, “what else can I do with this?’”

I had four plump, juicy peaches on the counter—not enough for a cobbler, which would be too much for the two of us anyway.

So here we are. I boiled down the Arnold Palmer blend to concentrate the flavors of the tea and lemonade. My tea was light on sugar to begin with, so I added a couple of teaspoons when the syrup reached the reduction level I wanted. The syrup underscores the sweetness of ripe, juicy southern peaches, which are still undeniably the star. Go ahead and use frozen or canned biscuits if that’s easiest or knock it out of the park with some homemade fluffy biscuits if you’re a rock star (and how about sharing that recipe with me because biscuits are not my forte).

This recipe made exactly enough for 3 generous servings, dessert that night and one leftover for hubby’s lunch.

Of course, it’s topped with freshly whipped cream!

Ingredients

4 ripe freestone peaches, peeled* (see notes for peeling tip)

Juice of 1/2 small lemon

3 tsp. cane sugar

3 cups Arnold Palmer* tea-lemonade beverage (see notes for suggestions)

1 Tbsp. corn starch

1 Tbsp. unsalted butter

3 fresh buttery biscuits (I cheated and used purchased biscuits)

Sweetened whipped cream for topping


*Notes

Freestone peaches differ from “cling” peaches in that the soft fruit flesh will release more easily from the pit. The peaches at your market are likely to be freestone unless otherwise labeled.

Here’s a tip for peeling peaches without subjecting them to boiling water or crushing them: Use a sharp paring knife at a tight angle to the skin of the peaches and “scrape” against the peel, but not in a way that slices or cuts it. The best way I can describe this process is to pretend you are giving the peach a close shave. This gentle, all-over pressure will cause the skin to loosen from the soft flesh of the fruit. Then, you can slip the point of your knife under a small section of the skin and peel it right off.


For the Arnold Palmer beverage (named for the champion golfer who loved the drink), I mixed equal parts of lightly sweetened tea and Trader Joe’s freshly squeezed lemonade. Simply Lemonade brand would also be good, and homemade would be best of all. Steer clear of instant lemonade drinks such as Country Time. You’ll appreciate the flavors of real lemonade. This blend is so refreshing and summery, I could honestly drink it for breakfast, lunch and dinner.

If you’re not already making your own sweet tea at home, here’s the quick rundown for success. First, get some Luzianne blended tea—this is the real-deal “southern” tea, specifically blended for iced tea (though I can’t identify what makes it so). Seriously, if you aren’t in the South or cannot find Luzianne, there’s nothing wrong with Lipton or another brand, but for this recipe, stick with black tea rather than herbal. If you have the jumbo tea bags, you’ll only need two of them, or six regular sized tea bags.

Southerners swear by this stuff.

May I suggest also, if you expect you’ll be enjoying this beverage in the evening, consider getting the decaf version of the tea bags. On my first experience with the Arnold Palmer drink, I kept filling my glass without a thought about the caffeine (the stuff is that delicious). It was a decision I regretted the entire next day, after having only slept about three hours. I think I’d rather have a hangover than an all-night caffeine buzz. On the plus side, it was a very productive day. 🙂

Bring water to a boil in a tea kettle or pan and pour 6 cups over two family-size tea bags in a heat-safe pitcher. Allow the tea to steep 5 minutes, then remove and discard the tea bags. Add about 1/2 cup pure cane sugar (give or take, depending on your taste) and stir until dissolved.

Allow it to cool a few minutes, then add 2 cups of fresh ice cubes and stir until melted. Refrigerate the tea until you’re ready to enjoy it or, in this case, blend it with equal amount of fresh lemonade.


Instructions


  1. Toss peaches in lemon to prevent browning
  2. Sprinkle sugar over peaches and macerate several hours or overnight in the fridge.
  3. Simmer Arnold Palmer blend down to about 3/4 cup volume.
  4. Taste syrup; if too tart (lemony), add 1 tsp. sugar at a time to taste
  5. Combine 1 Tbsp. cornstarch with 1 Tbsp. cold water. Bring sauce to gentle boil and slowly stream in the slurry to slightly thicken the syrup. You may not use it all. Stir in butter. Transfer to a bowl and refrigerate if you aren’t using it right away.
  6. Split a biscuit, drizzle syrup on the bottom half, then layer on peaches and biscuit top. Drizzle generously with sweet tea syrup and top with whipped cream.
The first bite of a sweet summer dessert is the best, am I right?

Want to print this recipe?



5 thoughts on “Southern Peach Shortcake with Sweet Tea Syrup

  1. Pingback: Southern Peach Shortcake with Sweet Tea Syrup — Comfort du Jour | homethoughtsfromabroad626

  2. Linda

    Oh my lord! Terrie….I could jump into a vat of this…or anything maple. It looks delicious and just what my sweet tooth would enjoy!

    Like

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