2 c All-purpose flour 1 1/2 lb Ripe fresh peaches
2 tb Brown sugar Or nectarines, peeled and
1 tb Baking powder Thinly sliced
1/2 ts Salt 6 tb Brown sugar — divided
1/2 ts Ground ginger 1/4 ts Ground ginger
1/2 c Butter or margarine 1 c Heavy cream
1 2/3 c Milk 1/4 c Chopped pecans — toasted
FIlLLING:
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 deg. 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
the cream. Cover with second cake layer and remaining peach mixture.
Garnish with remaining cream; sprinkle with pecans. Yield: 8-10
servings
Yields
1 servings