Peach Shortcake
Ingredients
- 2 cups all-purpose flour
- 2 tbs brown sugar
- 1 tbs baking powder
- 1/2 tsp salt
- 1/2 tsp ginger ground
- 1/2 cup cold butter
- 2/3 cup milk
Filling
- 1 1/2 lb peaches or nectarines, fresh, ripe, peeled and thinly sliced
- 6 tbs brown sugar divided
- 1/4 tsp ginger ground
- 1 cup heavy whipping cream
- 1/4 cup pecans toasted, chopped
Instructions
- 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° 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 cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans. Yield: 8-10 servings.
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