CARAMELIZED-NECTARINE AND GINGER SHORTCAKES WITH SOUR CREAM

Caramelized-Nectarine and Ginger Shortcakes with Sour Cream image

Yield Makes 8 servings

Number Of Ingredients 17

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 (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup whole milk
1 large egg
1/4 cup chopped crystallized ginger
Filling
2 pounds nectarines (about 8 medium), peeled, pitted, sliced
2/3 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
Sour cream
3 cups sour cream (24 ounces)
2/3 cup sugar

Steps:

For biscuits:
Preheat oven to 400°F. 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.