Peach Shortcake

Image by stebulus via Flickr

2 c. all-purpose flour

2 tbsp. brown sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. ground ginger

1/2 c. butter or margarine

2/3 c. milk

Filling:

1 1/2 lbs. ripe fresh peaches or nectarines, peeled & thinly sliced

6 tbsp. brown sugar, divided

1/4 tsp. ground ginger

1 c. whipping cream

1/4 c. chopped pecans, toasted

Combine 1st 5 ingredients in bowl; cut in butter til mixture resembles coarse crumbs.  Add milk, stirring only til moistened.  Turn onto lightly floured surface; knead 10 x’s.  Pat evenly into greased 8″ round baking pan.  Bake @ 425 deg. F. for 20-25 min. or til golden brown.  Remove from pan to cool on wire rack.  Just before serving, combine peaches, 4 tbsp. brown sugar & ginger.  Whip cream w/ remaining brown sugar til stiff.  Split shortcake into 2 layers; place bottom layer on serving platter.  Spoon half of peach mixture over cake; top w/ half of cream.  Cover w/ 2nd cake layer & remaining peach mixture.  Garnish w/ remaining cream; sprinkle w/ pecans.

Yield:  8-10 servings.