Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
2 tablespoons | Brown sugar |
1 tablespoon | Baking powder |
½ teaspoon | Salt |
½ teaspoon | Ground ginger |
½ cup | Butter or margarine |
1⅔ cup | Milk |
\N \N | FIlLLING: |
1½ pounds | Ripe fresh peaches |
\N \N | Or nectarines, peeled and |
\N \N | Thinly sliced |
6 tablespoons | Brown sugar -- divided |
¼ teaspoon | Ground ginger |
1 cup | Heavy cream |
¼ cup | Chopped pecans -- toasted |
Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times Pat evenly into a greased 8-in. round baking pan. Bake at 425 deg. for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack. Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of the cream. Cover with second cake layer and remaining peach mixture.
Garnish with remaining cream; sprinkle with pecans. Yield: 8-10 servings
Recipe By : Taste of Home