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Candied Ginger Peach Shortcake
Description Candied Ginger Peach Shortcake
Serves 6


2 cups Cake flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
6 Tbsp cold, unsalted butter
3 Tbsp candied ginger, chopped in small pieces
1 cup Buttermilk
Extra pastry flour
1 egg, beaten for brushing shortcakes
3 Tbsp. sugar

4-5 peaches
1 lemon, juice
2 Tbsp. Amaretto liquor
1 cup heavy whipping cream
Mint sprigs and powdered sugar for garnish

Preheat oven to 400°F. In a mixing bowl combine all dry ingredients. Mix well. With a pastry cutter, cut butter into flour until mixture is coarse meal consistency. With a wooden spoon, slowly stir in the buttermilk and candied ginger being careful to not over mix. Once dough begins to forms into a cottage cheese consistency. Drop by heaping spoon full in a bowl full of 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 a golden brown. Allow to cool. For the peaches: Heat grill. Make sure grill surface is cleaned well. Peel peaches, cut in half and remove pit. Rub cut side of peach with lemon. 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 burn off alcohol. Allow to cool. Cut peaches into wedges. Slice shortcakes in half and spoon peaches over bottom of cake. Top with a dollop of whipped cream. Place top of cake over cream, dust with powdered sugar, add mint sprig and serve. Yield: 6 Portions


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