Monday, August 20, 2007

Quick Gingery Vanilla-Peach Shortcake

This quick and rustic shortcake can be made using any biscuit recipe that you prefer-I used some Seeded Amaranth Biscuits which I had left over from last week. Of course this was not the ideal situation. The ideal situation would be to have biscuits hot from the oven, steaming inside as I piled on the peaches and whipped cream. Back in the real world, however, I had just gotten home from the gym after a long day at work, and did not feel like "whipping up" a fresh batch of biscuits, especially when I had several sitting in the fridge waiting to be used for something. So my biscuit was cracked open and heated up on the George Foreman grill (great for these sorts of emergencies). You, of course, may make your biscuits from scratch so as to enjoy this shortcake at its best. I suggest something with some whole grains (whole wheat or other) in it that can stand up to the juicy peaches. Once you have a biscuit on hand this recipe is as easy as A, B, C and is a great way to use up those delicious farmers market peaches, if you are lucky enough to have some around.

Quick Gingery Vanilla-Peach Shortcake

Makes one large shortcake. Peach filling and whipped cream, without biscuit and with 1 tbsp of candied ginger, is 220 calories. Total calories will depend on the type of biscuit used. This recipe may be multiplied.

2 small or 1 large, ripe peach

1 tbsp vanilla sugar

A sprinkle of nutmeg (about 1/8 tsp)

1/4 tsp cinnamon

1/2 to 1 tbsp minced crystallized ginger (do NOT use fresh ginger for this, it will be too strong)

1 large freshly baked biscuit from your favorite recipe

4 tbsp whipped cream (I admit I used store-bought but you can whip your own).

1. Wash and slice the peaches. Try not to eat them all at this stage-remember, its shortcake that we want!

2. Place the peaches in a bowl and toss with the 1 tablespoon of vanilla sugar, the cinnamon and nutmeg and the minced crystallized ginger. Leave to macerate for about 30 minutes. If you are doing this the proper way, you can use the time to whip up some biscuits.

3. Split open your hot biscuit, heap on the peach-ginger mixture (you might have left-overs), top with whipped cream and serve. The candied ginger in this recipe jazzes up a traditional favorite and is a perfect counterpart to the sweet peaches and vanilla. Let me know how you like it.

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