Peach Pattycakes Melissa Perry   From Every Day with Rachael Ray August 2008 SERVES 8 Prep Time: 30 min Bake Time: 25 min 4 peaches (1 1/4 pounds), peeled and cut into 1/2-inch pieces 1/4 cup plus 4 teaspoons sugar 1 tablespoon lemon juice 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 cup heavy cream 1. Preheat the oven to 400°. In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice. Let stand for 15 minutes. 2. In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices. 3. On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle. Using a 3-inch round cookie cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer the rounds to a parchment-paper- lined baking sheet. Brush with the reserved cream and top with the remaining 2 teaspoons sugar. 4. Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the baking sheet.

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