Peachy Keen: Gingery Fresh Peach Shortcakes

I need to hang on to summer for just a little longer. I know it's officially September now, so the Unofficial Food Blogger's Code requires that I officially start obsessing over pumpkin-spice everything, but I'm not ready for that just yet.

It's not that I don't love the flavours of fall (pumpkin-spiced or otherwise), but moving into fall mode means letting go of everything that I love about late summer - the golden late afternoon glow that pours into my house, the lazy weekend breakfasts in our sun-dappled backyard, the ripe sweet corn and tomatoes from the farmers market, and the fact that I don't have to find a matching pair of socks each morning.

And then there's the peaches. Those gorgeous, luscious, super-awesome Ontario peaches.

This year's crop is so unbelievably amazing that I've been gobbling them down almost daily since the season started. They're tangy-sweet and intensely flavourful, and so juicy that eating one out of hand is a multi-napkin affair. At the rate I'm going, there's a good chance I'll turn into a peach by the end of the month, like a fuzzier version of Violet Beauregard.

Peaches this good don't really need any gussying up - in fact, I eat most of them just as they are or slice them up to add to my morning yogurt and granola - but there's no reason why you can't give them special treatment once in a while.

Which is why I couldn't resist this play on the traditional strawberry shortcake, with rustic shortcakes scented with loads of candied ginger, thin slices of juicy ripe peach and a big dollop of whipped cream spiked with tangy Greek yogurt.

You still get all the deliciousness of those gorgeous late-summer peaches, only without the trail of juice running down your arm, which means you can safely serve it to company without dealing with the dilemma of deciding between wasting precious peach juice and attempting to lick your elbow in front of dinner guests.

Not that you should wait for a special occasion to serve it, mind you. With summer slipping away with each passing day and the cold fall weather just 'round the corner, a warm sunny Wednesday evening and a basket full of ripe peaches is plenty special.

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Ginger Shortcakes with Fresh Peaches

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Isabelle Boucher (Crumb)

Recipe type: Dessert

Serves: 8

Ingredients

Ginger Shortcakes:

• 2 cups flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 2 tsp ground ginger
• ¾ tsp salt
• ¼ cup butter, cut into small cubes
• ⅔ cup milk
• ½ cup plain Greek yogurt
• ¼ cup finely chopped crystallized ginger
• 1 tsp vanilla extract
• Melted butter
• Demerara sugar

Fresh Peach Filling:

• 1 cup whipping cream
• ½ cup plain Greek yogurt
• 2 tbsp sugar
• 1 tsp vanilla extract
• 3-4 large ripe peaches, pitted and thinly sliced

Instructions

Prepare the Biscuits:

1. Heat oven 450F.
2. In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.
3. Spoon 8 large dollops of batter onto a baking sheet. Brush the tops with melted butter, and sprinkle with demerara sugar.
4. Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.

Prepare the Filling:

1. While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.

Assemble the Shortcakes:

1. Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake. Serve immediately.

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