Ingredients
3
tablespoons butter or margarine
1/4
cup packed brown sugar
2
tablespoons amaretto
2
medium peaches, peeled, cut up
1
cup raspberries
6
sponge shortcake cups
Sliced almonds, if desired
1
cup whipping cream
2
tablespoons packed brown sugar
1
teaspoon cornstarch
1
teaspoon amaretto
Preparation
In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.
