Candied Ginger Peach Shortcake
2 cups cake flour, plus extra for dusting
2 tsp baking powder
½ tsp salt
2 Tbsp sugar
6 Tbsp cold unsalted butter
1 cup buttermilk
3 Tbsp candied ginger, chopped
1 egg, beaten for brushing shortcakes
3 Tbsp sugar
4 to 5 peaches, firm but ripe
2 Tbsp Amaretti di Saronno liqueur
Mint sprigs and powdered sugar for garnish
Whipped cream or ice cream (optional)
Preheat oven to 400°F. In a mixing bowl, combine first four ingredients and mix well.
With a pastry cutter, cut butter into flour until mixture resembles coarse meal. With a wooden spoon, slowly stir in the buttermilk and candied ginger, being careful not to overmix — dough will begin to form a cottage cheese consistency.
Drop by heaping spoonfuls in a bowl of cake flour. Dust flour off and place shortcakes onto a parchment-lined baking sheet. Brush the surface with beaten egg and sprinkle with sugar. Bake for 15 minutes or until light golden brown. Allow to cool.
For the peaches: Preheat grill. Make sure grill surface is cleaned and well-oiled. Peel peaches, halve, and remove pits. Rub cut side of peach with lemon; then grill to achieve good marks. Turn over and cook on lower heat for an additional 2 minutes. Transfer peaches to a heated sauté pan. Add amaretto and cook for a few minutes to burn off alcohol. Allow to cool. Cut peaches into wedges.
Slice shortcakes in half and spoon peaches over bottom of cake. Place top of cake over peaches, dust with powdered sugar, and top with your choice of whipped cream or ice cream. Garnish with a sprig of mint and serve.
Makes 6 — 8 servings
Allergy Warning: Contains milk and eggs and wheat