FILLING:

2 lb. fresh ripe peaches, about 6
2 tbsp. granulated sugar
1/4 c. cointreau (optional)
1/4 c. granulated sugar
2/3 c. light cream
1 to 2 tablespoons butter
1 c. heavy cream
2 tbsp. confectioners' sugar

SHORTCAKE:

2 c. pkgd. biscuit mix

1. Make Filling: Wash peaches, peel. Cut in halves, remove pits. Slice peaches thinly into a medium bowl, or crush coarsely.

2. Sprinkle peaches with sugar and cointreau. Refrigerate, covered, several hours or overnight, stirring occasionally.

3. Meanwhile, make shortcake. Preheat oven to 450 degrees. In large bowl, combine biscuit mix and granulated sugar.

4. Stir in light cream. With wooden spoon, beat 15 strokes.

5. Turn dough out onto lightly floured surface. Knead gently 10 times.

6. Divide dough in 2 parts with lightly floured hands, pat one part evenly in bottom of an ungreased 8 inch layer cake pan.

7. Dot with butter, pat remaining dough on top.

8. Bake 15 to 20 minutes or until lightly browned. Cool completely on wire rack.

9. Turn shortcake out of pan. With sharp knife, carefully split shortcake crosswise, making 2 even 8 inch layers.

10. Just before serving, whip heavy cream with confectioners' sugar until stiff.

1. To assemble shortcake: Place one shortcake layer, cut side up on serving platter. Top with half peach mixture and half whipped cream. Add remaining shortcake layer, cut side down; top with rest of peaches and whipped cream. Garnish with additional peach slices, if desired. Makes 6 to 8 servings.

If desired, adjust amounts to your taste.