FRESH PEACHES WITH GINGER BISCUITS
Found in Delicious Living magazine. Breakfast, snack, dessert...perfection c/o summer's bounty! I added a small pinch of ground cardamom and reduced the amount of crystallized ginger dramatically from one half cup to two tablespoons in the original recipe. I really appreciate that this dessert is not overly sweet and relies mostly on the natural sweetness of the fruit.
Provided by COOKGIRl
Categories Breakfast
Time 32m
Yield 12 biscuits
Number Of Ingredients 16
Steps:
- Peel peaches (or nectarines).
- Preheat oven to 400 degrees.
- Stir together remaining 1 tablespoon sugar, both flours, ground cardamom, salt, baking powder, and baking soda in a mixing bowl.
- Add butter and using a pastry blender to break up the butter into pea-size chunks. Stir in crystallized ginger.
- Beat egg with vanilla and ½ cup buttermilk. Add to dry ingredients and stir with a fork just until moistened. If it seems too dry, add 1-2 tablespoons additional buttermilk. Texture will be shaggy and barely moist.
- Turn dough out onto a counter lightly dusted with flour (I floured my hands, too.). Knead a few times; then roll or pat dough into a circle about ¾-inch thick.
- Using a glass or biscuit cutter, cut out six 2-inch circles; gather remains, shape into a disk, and cut out remaining biscuits. Place close together on a baking sheet and bake until golden, 12-18 minutes.
- Remove from oven and let stand 5 minutes.
- Whip cream until it holds soft peaks. Add sweetener to taste and stir in almond extract.
- To serve, cut biscuits.
- Spoon fruit and juices (if any) over bottom half, add a dollop of cream, and cover with top biscuit.
- I garnished the dessert with a light sprinkle of raw sugar for presentation.
- Yield is estimated.
Nutrition Facts : Calories 262.9, Fat 16.1, SaturatedFat 9.7, Cholesterol 63.4, Sodium 302.2, Carbohydrate 27.2, Fiber 2.7, Sugar 10.3, Protein 4.5
FRESH PEACH AND GINGERCREAM SHORTCAKES
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
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.
GINGER BISCUITS
Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 117 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
PEACHES IN GINGER SYRUP
Categories Ginger Brunch Dessert Quick & Easy Peach White Wine Spring Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
- While syrup is simmering, slice peaches and toss with lemon juice.
- Pour hot syrup through a fine sieve onto peaches, then stir.
- Let stand 20 minutes.
PEACH BISCUITS
This is a wonderful summer treat from the south. These biscuits are slightly sweet, making them a wonderful dessert or breakfast treat. However they pair nicely with just about any meal. If you find yourself with a few ripe peaches, this is an easy and delicious way to use them.
Provided by SaffronMeSilly
Categories Breads
Time 37m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Peel peaches, pit them, and dice them into 1/4" pieces.
- In a small sauce pan combine peaches, orange liquor, water, sugar, vanilla, and 2 tsp flour. Bring to a boil and continue stirring until mixture is thickened.
- Sift 3 cups flour, baking soda, and salt into mixing bowl.
- Cut in butter, and mix for about 1 minute.
- While mixer is still going, slowly add milk and then peaches. Continue to mix until thoroughly combined.
- Spray muffin tins with with cooking spray, and fill each 2/3 full with biscuit mix.
- Bake for 17 minutes or until golden brown. (sometimes biscuits will be a little doughy due to the moister in the peaches).
Nutrition Facts : Calories 364.7, Fat 11.4, SaturatedFat 6.8, Cholesterol 28.5, Sodium 1095.7, Carbohydrate 57.8, Fiber 2.9, Sugar 8.9, Protein 7.6
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