Dessert: Peach Shortcakes with Ginger Cream

Top brown-sugar biscuits with a rosy fruit filling and ginger-spiked cream.

Ingredients

2 c. all-purpose flour
1/3 c. dark brown sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 1/3 c. heavy or whipping cream

Instructions

Preheat oven to 425 degrees F. Prepare biscuits: In large bowl, combine flour and brown sugar, breaking up any lumps of brown sugar. Stir in baking powder and salt. Add cream and stir with fork until soft dough forms and leaves side of bowl.
Turn dough onto lightly floured surface and knead 4 times to mix thoroughly. Pat dough into a 10-inch by 6-inch rectangle. With floured knife, cut dough lengthwise in half; cut each half crosswise into 5 pieces to make 10 rectangles in all.
With large floured spatula, transfer rectangles to ungreased large cookie sheet. Bake biscuits 15 minutes or until golden. Transfer biscuits to wire rack to cool.
Meanwhile, prepare fruit topping: In 1-quart saucepan, combine plums and granulated sugar; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer 5 minutes or until plums soften and form a sauce. Uncover and simmer 5 minutes longer or until sauce thickens slightly. Pour sauce into large bowl; set aside to cool slightly.
Add peaches to bowl with plums; stir to combine. Let stand at least 30 minutes to allow flavors to develop.
Prepare ginger cream: In bowl, with mixer at medium speed, beat cream with confectioners' sugar and ginger until soft peaks form.
To serve, split biscuits. Layer bottoms with peach mixture and whipped cream, then add tops. Garnish with slivered ginger.

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