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Fresh Peach And Gingercream Shortcakes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: bon appetit 8/2008
| Bon Appétit | August 2008 The rich and tender biscuits would also be great with plums or blackberries. Rinse and wipe off any fuzz from peaches before using. by The Bon Appétit Test Kitchen | |
| 2 cups | all purpose flour |
| 13 tablespoons | sugar, divided |
| 1 tablespoon | baking powder |
| 1/2 cup (1 stick) | chilled salted butter, diced |
| 1/2 cup | finely chopped crystallized ginger, divided |
| 1/2 cup | ginger ale |
| 3 tablespoons plus 1 1/4 cups | chilled heavy whipping cream, divided |
| 4 large | peaches, halved, thinly sliced |
Preheat oven to 400°F.
Line baking sheet withparchment paper. Whisk flour, 6 tablespoonssugar, and baking powder in large bowl.Add butter; rub in with fingertips until verycoarse meal forms (oatmeal-size flakes). Mixin 1/4 cup chopped ginger. Add ginger ale and2 tablespoons cream. Toss until moist clumpsform. Gather dough into 7-inch log. Cutcrosswise into 6 equal rounds. Place on sheet,spaced apart. Shape each into 21/2-inchdiameterround. Mix 1 tablespoon cream and1 tablespoon sugar in small bowl; brush overtop and sides of shortcakes.
Bake shortcakes until golden and tester
inserted into center comes out clean, 20 to22 minutes. Cool on sheet.
Meanwhile, toss peaches in large
bowl with 4 tablespoons sugar and remaining1/4 cup chopped ginger. Whisk remaining
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