Gingered Peach Shortcakes
Source of Recipe
www-amethysts-recipes.com
List of Ingredients
8 peaches peeled, pitted, and sliced
3 tablespoons sugar
2 tablespoons water
2 cups self-rising flour
1/4 cup sugar
1 teaspoon ground ginger
1/4 cup finely chopped candied ginger
1 cup heavy cream
1/3 cup milk
Sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
Chopped candied ginger Recipe
Preheat oven to 400°F. Spray a large baking sheet with non-stick vegetable spray.
In a large bowl, combine peaches, 3 tablespoons sugar, and water. Gently stir. Cover and let stand at room temperature at least 1 hour.
In a large mixing bowl, combine flour, sugar, and ground ginger. Add candied ginger; toss to mix well. Stir in the cream, then the milk. Drop by 1/3 cupfuls, 2-inches apart, on prepared baking sheet. Sprinkle with sugar.
Bake 15 to 17 minutes or until lightly browned and a tester inserted in the center comes out clean. Remove to a wire rack; let cool for 10 minutes.
In a medium bowl, beat cream, remaining 1 tablespoon sugar, and vanilla; beat until stiff peaks form.
TO SERVE: Split the biscuits with a serrated knife. Place bottom halves on plates. Top each with about 3/4 cup peaches and 3 tablespoons cream. Replace biscuit tops, spoon on remaining cream; sprinkle with candied ginger.
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