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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarines. Medium dice the mango. Halve the lime; squeeze the juice into a bowl.
In a large bowl, combine the biscuit mix, sour cream, 2 tablespoons of the granulated sugar, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top each shortcake with 1 teaspoon of the remaining granulated sugar. Bake 10 to 12 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.
Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced nectarines, brown sugar, lime juice, and a pinch of salt. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the nectarines are softened. Turn off the heat and stir in the diced mango.
Place the cream a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with the cooked filling and whipped cream. Complete the shortcakes with the top halves. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, pit, and medium dice the nectarines. Medium dice the mango. Halve the lime; squeeze the juice into a bowl.
In a large bowl, combine the biscuit mix, sour cream, 2 tablespoons of the granulated sugar, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix; the dough will be thick and sticky). Line a sheet pan with parchment paper. Scoop the dough into 4 equal-sized dollops on the parchment, spacing them out evenly. Evenly top each shortcake with 1 teaspoon of the remaining granulated sugar. Bake 10 to 12 minutes, or until the shortcakes are set and cooked through. Remove from the oven and let cool 5 minutes.
Meanwhile, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced nectarines, brown sugar, lime juice, and a pinch of salt. Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly thickened and the nectarines are softened. Turn off the heat and stir in the diced mango.
Place the cream a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Halve each cooled shortcake horizontally (the shortcakes may crumble slightly). Transfer the bottom halves to a serving dish; evenly top with the cooked filling and whipped cream. Complete the shortcakes with the top halves. Enjoy!
Tips from Home Chefs