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3 Tbsp. butter
1/4 cup brown sugar
2 Tbsp. amaretto, if desired
2 peaches, peeled and chopped
1 cup raspberries
6 purchased sponge shortcake cups
1 cup heavy cream
2 Tbsp. powdered sugar
Melt butter in a 10" skillet over medium heat. Stir in brown sugar and cook for 2 minutes. Add amaretto, if using, and peaches. Cook for 3-4 minutes, stirring frequently, until peaches are coated and glazed. Cool 10 minutes. Gently stir in raspberries.
Beat cream with powdered sugar until stiff. Top each shortcake cup with peach mixture and spoon dollop of whipped cream on top. 6 servings