Fresh Peach and Gingercream Shortcakes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Found this tasty recipe on the internet ( ). Ingredients:
2 cups all-purpose flour |
13 tablespoons sugar, divided |
1 tablespoon baking powder |
1/2 cup chilled salted butter, diced |
1/2 cup finely chopped crystallized ginger, divided |
1/2 cup ginger ale |
3 tablespoons chilled heavy whipping cream, divided |
1 1/4 cups chilled heavy whipping cream, divided |
4 large peaches, halved, thinly sliced |
Directions:
1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper.
3. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl.
4. With fingers rub butter into mixture until very coarse meal forms (oatmeal-size flakes).
5. Mix in 1/4 cup chopped ginger.
6. Add ginger ale and 2 tablespoons cream.
7. Toss until moist clumps form.
8. Gather dough into 7-inch log and cut crosswise into 6 equal rounds.
9. Place on baking sheet, spaced apart.
10. Shape each into 2 1/2-inch diameter rounds.
11. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl and brush over top and sides of shortcakes.
12. Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes.
13. Cool on wire rack.
14. Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger and refrigerate.
15. Beat remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl until peaks form.
16. To serve, halve shortcakes horizontally and place bottoms on plates.
17. Top each half with peaches, whipped cream, and shortcake top.
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