Yield: 8 Servings

Ingredients:

Lemon Syrup:

• 2 cups sugar
• 2 cups water
• 2 Tablespoons finely grated lemon zest


Simple Syrup:
• 2 cups water
• 2 cups granulated sugar
  
  Prosecco Soup:
• 10-12 peaches
• ¼ cup freshly squeezed lemon juice
• 1 ½ cups Prosecco sparkling wine
• ¼ teaspoon vanilla extract
• Pinch of salt
• 2 pure vitamin C tablets
• ½ cup lemon syrup
• 1 cup simple syrup
• ½ cup all natural peach juice
• Lemon juice to taste
  
  Lavender Shortcake Biscuits:
• 2 cups all purpose flour
• 1/3 ½cup granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 Tablespoon chopped dried lavender
• 6 Tablespoons cold unsalted butter, cut into ½” pieces
• 1 egg
• 1/3 cup + 2 teaspoons heavy cream
• Crystal sugar as needed
• Pinch of lavender salt

Method:
For the Lemon Syrup:
Place sugar, water and zest in a small saucepot. Place sugar, water and zest in a small saucepot. Bring to a boil until reduced. Remove from heat and let cool (Don’t strain). Refrigerate until ready to use.

For the Simple Syrup:
Place sugar and water in a small sauce pot and bring to a boil. Simmer for 5 minutes. Remove from heat and cool. Refrigerate until ready to use.

For the Soup:
Fill a medium stockpot ¾ full of water and bring to a boil. Carefully add peaches, 6 at a time, and cook for 1 minute. Quickly remove peaches with a skimmer and plunge them into a large bowl of ice water. Repeat with remaining peaches, letting the water return to a boil before adding the next batch. Slip the skins off of the peaches as you remove them from the ice water. Chop peaches and place them in a 1-quart measuring cup, and sprinkle the ¼ cup of lemon juice throughout as you fill the cup. Take the leftover peaches and put them through the juice extractor to yield ½ cup.

Place the wine, vanilla, salt, vitamin C tablets, ½ cup of the simple syrup and lemon syrup in a bowl. Add the peaches and use a hand blender to mix until smooth. Add the peach juice into the soup and mix again. Strain the mixture through a cheesecloth-lined chinois and add more simple syrup and/or lemon juice to taste. Refrigerate until ready to use.

For the Lavender Shortcake Biscuits:
In a stand mixer with paddle attachment on speed one, combine flour, sugar, baking powder, soda, salt and lavender. Add butter and mix until it is the size of small peas. In a separate bowl, whisk egg and cream together and add to flour mixture. Mix gently just until the dough comes together. Add an extra Tablespoon of cream if necessary to get the dough to come together. Refrigerate dough at least 2 hours. Roll out dough on a floured surface to about ½-inch thickness. Cut into desired shapes. Place on sheet pans lined with parchment, wrap and refrigerate. Ideally they should be chilled completely before baking, or frozen for later use.

Preheat oven to 350°F. Brush shortcakes with additional heavy cream and sprinkle generously with crystal sugar. Top with a pinch of lavender salt and bake until bottoms are golden and top edges are mostly golden.

To Assemble and Serve:
Pour chilled soup into serving bowls and place a warm biscuit in the middle with a small scoop of vanilla ice cream. Garnish with extra chopped peaches, raspberries and blackberries.

 

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