Caramelized Peach and Raspberry Shortcakes

Course : Cakes
Serves: 6
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3 tablespoons margarine or butter
1/4 cup brown sugar packed
2 tablespoons amaretto
2 medium peaches peeled and cut up
1 cup raspberries
6 pieces shortcakes cups sponge
1/4 cup almonds Sliced, if desired
---Amaretto Whipped Cream:
1 cup whipping (heavy) cream
2 tablespoons brown sugar packed
1 teaspoon cornstarch
1 teaspoon amaretto

Preparation / Directions:

Cake: Melt margarine in 10-inch skillet over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Stir in amaretto and peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with mixture. Cool 10 minutes. Gently stir in raspberries. Top each shortcake cup with peach-raspberry mixture and whipped cream; sprinkle with almonds. Cream: Beat all ingredients in chilled medium bowl with electric mixer on high speed until stiff.

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