Tarragon-Ginger-Peach Shortcake

August 10th, 2011 § 0 comments

Serves 6


6 medium fresh peaches, pitted and cut into wedges about ½ inch thick
½ cup turbinado sugar
2 tablespoons ginger
½ cup water
2 tablespoons fresh tarragon, chopped fine
Tarragon Biscuits (recipe follows)
Tarragon ginger Cream (recipe follows)


Place the peaches, turbinado sugar ginger and water in a medium saucepan and bring to a boil for a few minutes and reduce and simmer for about 5 minutes or until peaches are semi soft and the liquid is thick. Let stand for at least 30 minutes, before using. Split the biscuits in half and place a spoonful of the peach mixture on the top of one half and a dollop of the cream, place the other half of the biscuit on top and a few peaches and cream as well.

Tarragon Biscuits
Makes 15 biscuits


3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips


Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Tarragon Ginger Sweet Cream
Makes 1 cup


¼ cup fresh tarragon leaves
1 teaspoon ginger, grated
½ cup heavy cream
1-2 tablespoons sugar


In a blender or with a hand held food processor, blend all ingredients until smooth.

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