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.

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