Cooking Index - Cooking Recipes & IdeasCaramelized-Nectarine And Ginger Shortcakes With Sour Cream Recipe - Cooking Index

Caramelized-Nectarine And Ginger Shortcakes With Sour Cream

Here's a terrific twist on the classic fruit-and-shortcake theme.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

2 cups 125g / 4.4ozAll-purpose flour
1/4 cup 49g / 1.7ozSugar
1 tablespoon 15mlBaking powder
1 teaspoon 5mlGround ginger
1/2 teaspoon 2.5mlSalt
1/2 cup 99g / 3.5ozChilled unsalted butter - (1 stick) - cut 1/2" cubes
1/2 cup 118mlWhole milk
1 cup 198g / 7ozEgg (large)
1/4 cup 36g / 1.3ozChopped crystallized ginger
2 lbs 908g / 32ozNectarines - (abt 8 med) - peeled, pitted,
  And sliced
2/3 cup 106g / 3.7ozGolden brown sugar - (packed)
1 tablespoon 15mlFresh lemon juice
  Sour Cream
3 cups 711mlSour cream - (24 oz)
2/3 cup 131g / 4.6ozSugar

Recipe Instructions

For Biscuits: Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Combine first 5 ingredients in processor; blend 10 seconds. Add butter and blend until mixture resembles coarse meal. Whisk milk and egg in small bowl. Add milk mixture to processor; blend using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend until dough just comes together.

Turn dough out onto work surface; knead gently 5 turns. Shape dough into log; cut crosswise into 8 rounds. Pat each round to 1-inch thickness; place on prepared baking sheet.

Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool at least 15 minutes and up to 2 hours.

For Filling: Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes.

Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice. Set aside at least 30 minutes and up to 2 hours.

For Sour Cream: Combine sour cream and sugar in bowl; whisk to blend.

Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.

This recipe yields 8 servings.

Bon Appetit, June 2001


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