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