Studio 10: Ginger Pound Cake with Peach Compote and Whipped Cream



Peach Shortcakes with Ginger Cream

Ingredients
Biscuits:
all-purpose flour
dark brown sugar
2 1/2 tsp. baking powder
3/4 tsp.
heavy or whipping cream
Fruit Topping:
ripe plums
granulated sugar
medium ripe peaches
Ginger Cream:
heavy or whipping cream
3 tbsp. confectioners' sugar
3 tbsp. minced crystallized ginger
Slivered crystallized ginger
Directions
  1. Preheat oven to 425 degrees F. Preparebiscuits:In large bowl, combine flour and brown sugar, breaking up any lumps of brown sugar. Stir in baking powder and salt. Add cream and stir with fork until soft dough forms and leaves side of bowl.
  2. Turn dough onto lightly floured surface and knead 4 times to mix thoroughly. Pat dough into a 10-inch by 6-inch rectangle. With floured knife, cut dough lengthwise in half; cut each half crosswise into 5 pieces to make 10 rectangles in all.
  3. With large floured spatula, transfer rectangles to ungreased large cookie sheet. Bake biscuits 15 minutes or until golden. Transfer biscuits to wire rack to cool.
  4. Meanwhile, preparefruit topping:In 1-quart saucepan, combine plums and granulated sugar; heat to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer 5 minutes or until plums soften and form a sauce. Uncover and simmer 5 minutes longer or until sauce thickens slightly. Pour sauce into large bowl; set aside to cool slightly.
  5. Add peaches to bowl with plums; stir to combine. Let stand at least 30 minutes to allow flavors to develop.
  6. Prepareginger cream:In bowl, with mixer at medium speed, beat cream with confectioners' sugar and ginger until soft peaks form.
  7. To serve, split biscuits. Layer bottoms with peach mixture and whipped cream, then add tops. Garnish with slivered ginger.





Video: Video recipe of the week: Ginger Peaches ’n Cream Pie

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Date: 11.12.2018, 08:36 / Views: 62393