Peach shortcake
1 servings
Ingredients
| Quantity | 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 |
Directions
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