Caramelized-Nectarine and Ginger Shortcakes with Sour Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Here's a terrific twist on the classic fruit-and-shortcake theme. Ingredients:
2 cups all purpose flour |
1/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes |
1/2 cup whole milk |
1 large egg |
1/4 cup chopped crystallized ginger |
2 pounds nectarines (about 8 medium), peeled, pitted, sliced |
2/3 cup (packed) golden brown sugar |
1 tablespoon fresh lemon juice |
3 cups sour cream (24 ounces) |
2/3 cup sugar |
Directions:
1. For biscuits: Preheat oven to 400°F. 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.
2. 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.
3. 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.
4. 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.
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