Caramelized Peach and Raspberry Shortcakes

• 3 tablespoons butter or 3 tablespoons margarine
• 14 cup packed brown sugar
• 2 tablespoons Amaretto
• 2 medium peaches, peeled and cut up
• 1 cup raspberries
• 1 cup heavy whipping cream
• 2 tablespoons packed brown sugar
• 1 teaspoon cornstarch
• 1 teaspoon Amaretto
• 6 sponge cake shells
• sliced almonds, if desired

1. Melt butter in 10-inch skillet over medium-low heat.
2. Stir in brown sugar.
3. Cook 2 minutes, stirring constantly.
4. Stir in 2 tablespoons amaretto and peaches.
5. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with mixture.
6. Cool 10 minutes.
7. Gently stir in raspberries.
8. Make Amaretto Whipped Cream by beating whipping cream, brown sugar, 1 tsp cornstarch and 1 teaspoons amaretto in chilled medium bowl with electric mixer on high speed until stiff.
9. Top each shortcake cup with peach-raspberry mixture and whipped cream.
10. Sprinkle with almonds.

butter, brown sugar, peaches, raspberries, heavy whipping cream, brown sugar, cornstarch, cake shells, almonds

Taken from www.food.com/recipe/caramelized-peach-and-raspberry-shortcakes-158865 (may not work)