Past Recipes
Nectarine Shortcakes

Nectarine Shortcakes with Marsala, Mint, and Pecans

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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

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Place a large bowl and whisk in the refrigerator for whipping cream in Step 3. Rinse all produce. Slice off rounded sides of nectarines, discarding pits, and cut into ¼-inch slices. Roughly chop half of mint leaves, discarding stems (use remaining mint in another recipe or to garnish a fresh fruit salad). Slice each cornbread in half horizontally.

    2. Cook nectarines

      Cook nectarines

      In a medium pan, add Marsala wine, cinnamon, and sugar. Bring to a boil over high heat, then reduce to medium high and add nectarines. Simmer, stirring frequently, until nectarines have softened and liquid becomes thickened and syrupy, 7-9 minutes. Remove pan from heat.

    3. Whip heavy cream

      Whip heavy cream

      While nectarines simmer, remove bowl and whisk from refrigerator. Add heavy cream and whip until thickened and soft peaks form. Chill in refrigerator until nectarines are cooked.

    4. Finish whipped cream

      Finish whipped cream

      Once nectarines are cooked, remove bowl with whipped cream from refrigerator. Add 1 teaspoon Marsala syrup from pan with nectarines and fold to combine.

    5. Plate shortcakes

      Plate shortcakes

      Divide bottom half of cornbread among serving plates and top with Marsala nectarines and syrup. Cover with remaining cornbread and garnish with chopped pecans and mint. Serve each nectarine shortcake with a dollop of Marsala whipped cream. Enjoy!

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