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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
12 mins at 425°
stand:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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