Yield: 1 servings
|2 cups||All-purpose flour|
|2 tablespoons||Brown sugar|
|1 tablespoon||Baking powder|
|½ teaspoon||Ground ginger|
|½ cup||Butter or margarine|
|1½ pounds||Ripe fresh peaches|
|Or nectarines, peeled and|
|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