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Category: Cakes
Prep Time: Cook Time: Total Time:
Rustically elegant pastries and desserts.....pair candied ginger shortcakes with fresh peaches and homemade caramel sauce to create a delectable summer dessert
3 1/2 cups all-purpose flour, plus more
for dusting
3/4 tsp. baking powder
1/2 tsp baking soda
1/3 cup sugar, plus more for sprinkling
1 tsp salt
12 Tbsp (1 1/2 sticks) cold, unsalted butter,
cut into 1/2-inch pieces, plus melted
butter for brushing
3/4 tsp finely grated lemon zest
1/2 cup finely chopped candied ginger
1 cup plus 2 Tbsp buttermilk
3/4 cup caramel sauce (recipe in sauces)
3 very ripe peaches, halved, pitted and
sliced
1 1/2 cups heavy cream, whipped to soft peaks
with 1 Tbsp sugar
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, soft together the 3 1/2 cups flour, the baking powder, baking soda, the 1/3 cup sugar and the salt. Add the 12 Tbsp butter and the lemon zest. Beat on low speed until the butter forms pea-size pieces, 2 to 4 minutes. Add the candied ginger and beat until just incorporated, 30 seconds to 1 minute. Add the buttermilk and beat until the dough just comes together, 30 seconds to 1 minute. Turn off the mixer and, using a rubber spatula, scrape the bottom of the bowl and stir to blend in all the dry ingredients.
Transfer the dough to a floured work surface. Lightly dust the top of the dough with flour and gently pat into a large round, 1 to 1/2 inches thick. Using a 3-inch biscuit cutter, cut out 6 rounds. Transfer to the prepared baking sheet, spacing the biscuits at least 1/2 inch apart. Brush the tops with melted butter and sprinkle with sugar. Bake until the biscuits are lightly browned on top and a toothpick inserted into the center comes out clean, 25-30 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the biscuits to the rack and let cool completely, at least 15 minutes more.
To assemble the shortcakes, cut the biscuits in half horizontally and place the bottom halves, cut side up, on individual plates. Spoon 2 Tbsp of the caramel sauce onto each bottom half. Top each with half of a sliced peach and a large spoonful of the whipped cream. Top with the remaining biscuit halves, cut side down.
serves 6
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Fresh Peach and Candied ginger Shortcakes
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Category: Cakes
Prep Time: Cook Time: Total Time:
Rustically elegant pastries and desserts.....pair candied ginger shortcakes with fresh peaches and homemade caramel sauce to create a delectable summer dessert
3 1/2 cups all-purpose flour, plus more
for dusting
3/4 tsp. baking powder
1/2 tsp baking soda
1/3 cup sugar, plus more for sprinkling
1 tsp salt
12 Tbsp (1 1/2 sticks) cold, unsalted butter,
cut into 1/2-inch pieces, plus melted
butter for brushing
3/4 tsp finely grated lemon zest
1/2 cup finely chopped candied ginger
1 cup plus 2 Tbsp buttermilk
3/4 cup caramel sauce (recipe in sauces)
3 very ripe peaches, halved, pitted and
sliced
1 1/2 cups heavy cream, whipped to soft peaks
with 1 Tbsp sugar
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, soft together the 3 1/2 cups flour, the baking powder, baking soda, the 1/3 cup sugar and the salt. Add the 12 Tbsp butter and the lemon zest. Beat on low speed until the butter forms pea-size pieces, 2 to 4 minutes. Add the candied ginger and beat until just incorporated, 30 seconds to 1 minute. Add the buttermilk and beat until the dough just comes together, 30 seconds to 1 minute. Turn off the mixer and, using a rubber spatula, scrape the bottom of the bowl and stir to blend in all the dry ingredients.
Transfer the dough to a floured work surface. Lightly dust the top of the dough with flour and gently pat into a large round, 1 to 1/2 inches thick. Using a 3-inch biscuit cutter, cut out 6 rounds. Transfer to the prepared baking sheet, spacing the biscuits at least 1/2 inch apart. Brush the tops with melted butter and sprinkle with sugar. Bake until the biscuits are lightly browned on top and a toothpick inserted into the center comes out clean, 25-30 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the biscuits to the rack and let cool completely, at least 15 minutes more.
To assemble the shortcakes, cut the biscuits in half horizontally and place the bottom halves, cut side up, on individual plates. Spoon 2 Tbsp of the caramel sauce onto each bottom half. Top each with half of a sliced peach and a large spoonful of the whipped cream. Top with the remaining biscuit halves, cut side down.
serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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