This upscale summer dessert is made with peaches and berries and topped with creme fraiche.

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Ingredients

Directions

  • Preheat oven to 425 degree F. Stir together flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ginger. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead gently for 4 to 6 strokes or just until dough holds together. Lightly roll dough to a 6x7-1/2-inch rectangle (about 3/4 inch thick). Cut into six 3x2-1/2-inch rectangular biscuits. Place 1 inch apart on ungreased baking sheet. Bake 12 minutes or until golden brown. Cool biscuits on a wire rack.

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  • In a bowl combine mangoes or peaches, strawberries, mint, honey, and lemon juice. Let stand 30 to 60 minutes. Combine creme fraiche and 1 tablespoon sugar; chill until needed. To assemble, split biscuits. Place bottom halves on dessert plates. Top with creme fraiche. Spoon fruit mixture over creme fraiche. Replace biscuit tops. Makes 6 servings.

Nutrition Facts

553 calories; 32 g total fat; 20 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 98 mg cholesterol; 460 mg sodium. 283 mg potassium; 64 g carbohydrates; 3 g fiber; 35 g sugar; 5 g protein; 4762 IU vitamin a; 44 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 2 mg iron;

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