Ginger Shortcakes with Fresh Peaches
Ginger Shortcakes with Fresh Peaches is a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 316 calories, 6g of protein, and 16g of fat per serving. For 77 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of flour, peaches, ground ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. 60 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Crumb. Overall, this recipe earns a rather bad spoonacular score of 34%. Fresh Peach & Candied Ginger Shortcakes, Peaches with Cornmeal Shortcakes, and Boozy Peaches and Honey Cream Shortcakes are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 tbsp baking powder
Melted butter
¼ cup finely chopped crystallized ginger
Demerara sugar
2 cups flour
2 tsp ground ginger
3-4 large ripe peaches, pitted and thinly sliced
½ cup plain Greek yogurt
¾ tsp salt
2 tbsp sugar
1 tsp vanilla extract
1 cup whipping cream
Equipment:
pastry cutter
mixing bowl
oven
baking sheet
wire rack
bowl
Cooking instruction summary:
Heat oven 450F.In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.Spoon 8 large dollops of batter onto a baking sheet. Brush the tops with melted butter, and sprinkle with demerara sugar.Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake. Serve immediately.
Step by step:
1. Heat oven 450F.In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly.
2. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.Spoon 8 large dollops of batter onto a baking sheet.
3. Brush the tops with melted butter, and sprinkle with demerara sugar.
4. Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
