Ginger Shortcakes With Fresh Peaches Recipes

FRESH PEACH AND GINGERCREAM SHORTCAKES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
• Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
• Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
• Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.

GINGER SHORTCAKES WITH FRESH PEACHES

Steps:

• Heat oven 450F.
• In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.
• Spoon 8 large dollops of batter onto a baking sheet. Brush the tops with melted butter, and sprinkle with demerara sugar.
• Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
• While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.
• Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake. Serve immediately.

PEACH-GINGER SHORTCAKES

Steps:

• In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.
• Heat oven to 425°F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, the crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
• In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
• To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.

FRESH PEACH SHORTCAKE

Steps:

• Set oven to 350 degrees.
• Position oven rack in lower one-third of the oven.
• Butter and flour an 8-inch square baking pan.
• In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
• In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
• Stir in 1 cup sugar until combined.
• Stir in the flour mixture, just until combined.
• Pour the batter into prepared baking pan.
• Bake for 35 minutes, or until cake is light golden, and tests done.
• Cool in the pan on a rack for 5 minutes.
• Remove from pan; cool completely on a rack.
• In a large non-stick skillet, melt the remaining butter over medium heat.
• Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
• Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
• In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
• To assemble the cake: cut cake into 9 squares.
• Cut each square in half horizontally.
• Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
• Pour some pan juices over.
• Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.