Peach shortcake

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
FIlLLING:
1½ pounds Ripe fresh peaches
Or nectarines, peeled and
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

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