Tuesday, July 3, 2012

Peach & Ginger Cream Shortcakes

After 2-3 weeks of rich chocolate desserts, I was craving a lighter, non chocolate dessert. It just so happens that I recently organized four months of recipes ripped from magazines, so all the dessert binder recipes were fresh in my mind. Then I let SP stop at the farmers market on his way home from work last Friday. Sometimes, he has impulse control issues when surrounded by fresh, local, delicious looking produce. He came home with 3 zucchini, 6 tomatoes, a huge bag of peas, a huge bag of green beans, and 8 peaches. Peaches = fruity dessert. Specifically, Fresh Peach and Ginger Cream Shortcakes from the August 2008 issue of Bon Appetit.
I knew SP would like this dessert because it has two of his favorite flavors: peach and ginger. I figured I would like it because I really like Republic of Tea's Ginger Peach Tea. Ginger & peach just seem to be one of those terrific combinations.

This is a quick and easy dessert. Thinly sliced peaches are tossed with sugar and crystallized ginger then set aside.
The biscuits are flour, baking powder, sugar, butter, ginger ale, a tiny bit of cream, and crystallized ginger. Fortunately, crystallized ginger is a staple in our pantry, plus SP likes to snack on it. We also almost always have ginger ale because ginger ale is what we like to sip when we feel sick with cold/flu/stomach problems.

The house smelled very gingery while these baked. When we sliced the biscuits in half, we saw lots of ginger bits:
 Top the bottom half with peaches:
 Put on the biscuit top and, if desired, top with whipped cream:
We did not make our own whipped cream. I've been on a mission to use food in the freezer (you don't even want to know some of the stuff we found hidden in the back and how old it was - yikes!) but there was a container of Cool Whip since for some reason SP bought two back in April when we made dessert for Easter. He intensely dislikes Cool Whip, and I have to admit that when I think about what is in Cool Whip, it grosses me out a bit, but since we didn't have enough cream to make our own whipped cream (we had just enough left over from the ice cream and pie of the past 2-3 weeks to add to the biscuit dough) and since we haven't replaced our Costco cans of whipped cream supply, I figured I'd eat some of the Cool Whip on these and whatever is left at the end of the week, I'll toss.
The biscuits are deliciously shortcake-y! Crumbly but not too crumbly. Nice sharp bite of crystallized ginger. The peaches, well, we already knew they'd be juicy and flavorful since we've been eating some at breakfast. The amount of sugar tossed with them did not make them too syrupy sweet, and the ginger tossed with the peaches added even more tasty ginger zing.


This would be a great dessert for a picnic/party. Everything can be made ahead of time, and guests could build their own. More or less peach to suit your tastes, maybe even just eat half a biscuit topped with peaches. I was pretty stuffed after an entire biscuit!

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