Fresh Peach & Candied Ginger Shortcakes
These golden, flaky biscuits are filled with delightful flavors of candied ginger and lemon zest and topped with caramelized peaches and sweet whipped cream. Each bite is a perfect balance of buttery biscuit, juicy peaches, and creamy goodness. Indulge in this heavenly dessert that will surely impress your guests.
— Constant Cookbook
Ingredients
- 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 Tbs. (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 Tbs. buttermilk
- 3/4 cup caramel sauce (see related recipe at left)
- 3 very ripe peaches, halved, pitted and sliced
- 1 1/2 cups heavy cream, whipped to soft peaks with 1 Tbs. sugar
Instructions
- Preheat an oven to 400°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the flat beater, sift together the 3 1/2 cups flour, the baking powder, baking soda, the 1/3 cup sugar and the salt. Add the 12 Tbs. 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 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 to 35 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 Tbs. of the caramel sauce onto each bottom half. Top each with half of a sliced peach and a large spoonful of whipped cream. Top with the remaining biscuit halves, cut side down. Serves 6.
- Adapted from a recipe by Elisabeth Prueitt, Chef, Tartine, San Francisco, CA.
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