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Nectarine Shortcakes

Nectarine Shortcakes with Marsala, Mint, and Pecans

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On the menu July 14 — July 20

An elevated version of a down-home, country dessert, these warm shortcakes are made with Southern-style cornbread and layered with summery, seasonal fruit. Chef Giuseppe simmers nectarines with cinnamon, sugar, and Marsala wine to form a sweet, jammy filling. Chef’s tip: Reserve some of the Marsala syrup and fold it into homemade whipped cream for a topping that’s sure to impress.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Giuseppe

    By Chef Giuseppe

    • Calories 370
    • Protein 5g
    • Total Carb 54g
    • Total Fat 14g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • nectarines
      • 4
      • nectarines
    • mint
      • 1/8 ounce
      • mint
    • cornbread
      • 8 ounces
      • cornbread
    • Marsala wine
      • 1/4 cup
      • Marsala wine
    • ground cinnamon
      • 1/4 teaspoon
      • ground cinnamon
    • sugar
      • 1/3 cup
      • sugar
    • heavy cream
      • 2 ounces
      • heavy cream
    • chopped pecans
      • 1 tablespoon
      • chopped pecans

    What You’ll Need

    • kosher salt
    • 10" medium pan

    Allergens

    Egg, Milk, Tree Nuts, Wheat