Peach Ginger Shortcakes Food

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FRESH PEACH SHORTCAKE



Fresh Peach Shortcake image

I make this dessert quite a lot in the summertime when fresh peaches are plentiful, but don't wait till the summer season to try this one, if you are lucky to have fresh peaches around in your grocery store, this is a must-try.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground ginger, divided
1/4 teaspoon nutmeg, divided
1/8 teaspoon salt
3 eggs
1/2 cup half-and-half cream
7 tablespoons butter or 7 tablespoons margarine, cut in to pieces and divided, at room temperature
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 cup sugar, plus
2 tablespoons sugar, divided
3 fresh peaches, pitted, each cut into 12 wedges (about 1-1/4 pds)
1/8 teaspoon cardamom
1 cup whipping cream, unwhipped
1 -2 tablespoon icing sugar

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.

Nutrition Facts : Calories 410.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 135.4, Sodium 185.8, Carbohydrate 48.6, Fiber 1.2, Sugar 30.7, Protein 5.6

PEACH-GINGER SHORTCAKES



Peach-Ginger Shortcakes image

Make shortcakes with Original Bisquick™ mix. Fill this dessert with peach-ginger mixture and whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3 cups sliced peeled peaches
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
2 1/2 cups Original Bisquick™ mix
1/4 cup granulated sugar
3 tablespoons chopped crystallized ginger
1/2 cup half-and-half
1/4 cup butter or margarine, melted
3/4 cup whipping cream
4 1/2 teaspoons granulated sugar
3/4 teaspoon vanilla

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.

Nutrition Facts : Calories 530, Carbohydrate 69 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 700 mg

FRESH PEACH AND GINGERCREAM SHORTCAKES



Fresh Peach and Gingercream Shortcakes image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Milk/Cream     Breakfast     Brunch     Dessert     Bake     Picnic     Kid-Friendly     High Fiber     Peach     Summer     Anniversary     Birthday     Shower     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

2 cups all purpose flour
13 tablespoons sugar, divided
1 tablespoon baking powder
1/2 cup (1 stick) chilled salted butter, diced
1/2 cup finely chopped crystallized ginger, divided
1/2 cup ginger ale
3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
4 large peaches, halved, thinly sliced

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.

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