Caramelized-Nectarine And Ginger Shortcakes With Sour Cream

Caramelized-Nectarine And Ginger Shortcakes With Sour Cream
Caramelized-Nectarine And Ginger Shortcakes With Sour Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • BISCUITS:

  • 2

    cups all-purpose flour

  • 1/4

    cup sugar

  • 1

    tablespoon baking powder

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon salt

  • 1/2

    cup chilled unsalted butter - (1 stick) cut 1/2" cubes

  • 1/2

    cup whole milk

  • 1

    large egg

  • 1/4

    cup chopped crystallized ginger

  • FILLING:

  • 2

    pounds nectarines - (abt 8 med) peeled, pitted, and sliced

  • 2/3

    cup golden brown sugar - (packed)

  • 1

    tablespoon fresh lemon juice

  • SOUR CREAM:

  • 3

    cups sour cream - (24 oz)

  • 2/3

    cup sugar

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: