MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Peach & Ginger Cream Shortcakes
 Categories: Desserts, Fruit, Dairy
      Yield: 6 Servings
 
      2 c  All purpose flour
     13 tb Sugar; divided
      1 tb Baking powder
    1/2 c  Salted butter;
           - chilled, diced
    1/2 c  Crystallized ginger;
           - fine chopped, divided
    1/2 c  Ginger ale
  1 1/4 c  Heavy whipping cream;
           - +3 tb, chilled, divided
      4 lg Peaches;
           - halved, thin sliced
 
  The rich and tender biscuits would also be great with plums or
  blackberries. Rinse and wipe off any fuzz from peaches before
  using.
  
  Preheat oven to 400°F/205°C.
  
  Line baking sheet with parchment paper. Whisk flour, 6 tb 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 tb cream. Toss until moist
  clumps form. Gather dough into 7" log.
  
  Cut crosswise into 6 equal rounds. Place on sheet, spaced apart.
  Shape each into 2-1/2" diameter round. Mix 1 tb cream and 1 tb
  sugar in small bowl; brush over top and sides of short cakes.
  
  Bake short cakes 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 tb sugar and remaining
  1/4 cup chopped ginger. Whisk remaining 1-1/4 cups cream and 2 tb
  sugar in medium bowl to peaks.
  
  Halve shortcakes horizontally.
  
  Place bottoms on plates. Top each with peaches, whipped cream, and
  short cake top.
  
  Recipe by The Bon Appétit Test Kitchen
  
  Recipe FROM: Bon Appétit, Aug 2008
  
  Formatted by: Dave Drum, Jul 24, 2008
  
  Uncle Dirty Dave's Archives
 
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