Peaches & Coffee Cream Foster with Pecan Shortcakes

Ingredients

Featured ingredient: Cinnamon Hazelnut Coffee 10 oz. Bag Ground

For Coffee Cream:

• • 1/3 cup brewed Door County Cinnamon Hazelnut Coffee, divided
  • ¼ cup granulated sugar
  • 1 packet unflavored gelatin
  • 1 cup whipped topping

For Pecan Shortcakes:

• • 1½ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 Tablespoons unsalted butter, chilled
  • 1 egg
  • ½ cup milk
  • ½ cup chopped pecans

For Peaches Foster:

• • 4 Tablespoons unsalted butter
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ cup brewed Door County Cinnamon Hazelnut Coffee
  • 1 teaspoon vanilla extract
  • 2 cups diced canned peaches, drained
  • ¼ cup chopped pecans

Instructions

1. Make Coffee Cream: Stir together coffee and granulated sugar until sugar is dissolved. Sprinkle gelatin on top of coffee and let sit for 1 minute. Stir until gelatin is dissolved. Stir in whipped topping until smooth. Note: Mixture will be slightly runny. Chill cream in refrigerator for one hour or until set.
2. Make Pecan Shortcakes: Preheat oven to 450 degrees F. Combine flour, baking powder, cream of tartar, cinnamon, and salt in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Add egg and milk stirring quickly and briefly. Turn onto a lightly floured surface and carefully fold in chopped pecans. Pat gently into a 1-inch thickness. Cut into 8 (eight) 3-inch rounds and place on ungreased baking sheet. Bake for 13 to 15 minutes or until top of shortcakes are lightly browned.
3. Make Peaches Foster: Melt the butter in a large skillet over medium heat. When butter is melted, stir in brown sugar, cinnamon, and allspice. Cook, stirring constantly, for 5 minutes or until sugar is dissolved. Stir in coffee and vanilla and bring to a light boil. Reduce heat and simmer for 5 minutes or until mixture begins to thicken. Stir in peaches and pecans. Cook for an additional 5 minutes. Set aside to cool completely.
4. Assemble: Cut shortcakes in half and top with peach mixture and coffee cream. Serve immediately. Yield: 8 servings