Peaches & Coffee Cream Foster with Pecan Shortcakes

Peaches & Coffee Cream Foster with Pecan Shortcakes

By: Tiffany - Quitman, AR - 2016 Recipe Contest

"Bananas Foster + Peaches & Cream + Strawberry Shortcake + Door County Coffee = Perfection! This dessert is the perfect combination of some of our family's favorite desserts. Door County Cinnamon Hazelnut Coffee takes it to the next level and melds perfectly with the nutty, peachy flavors in this Peaches & Coffee Cream Foster with Pecan Shortcakes."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



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



  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