Peach Shortcake

Name: Peach Shortcake
Yield: makes 1 (8-inch) cake
Ingredients: 1 1/2 pounds fresh peaches or nectarines, peeled and thinly sliced; 7 tablespoons (packed) light brown sugar; 1 tablespoon Bourbon; 1/4 teaspoon ground ginger; 2 cups unbleached all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, cold; 2/3 cup whole milk; 1 cup heavy cream; 1/4 cup chopped pecans, toasted

December 9, 2011

I’m keen on freestone peaches. I’m also keen on this shortcake, which comes together quickly. The simple recipe is a great showcase for just about any summer fruits and the little zip of ginger adds a nice dimension.

Cooks' Note

When buying peaches I generally look for freestones. In these varieties, the flesh does not cling to the pit, whereas cling peaches have flesh that does cling and are thus harder to pit.

Recipe notes

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