Caramelized-Nectarine and Ginger Shortcakes with Sour Cream

Ingredients

• 2 cups flour 
• 1 tablespoon double-acting baking powder 
• 0.3 cup candied ginger chopped
• 1 large eggs 
• 0.7 cup brown sugar packed ()
• 1 teaspoon ground ginger 
• 1 tablespoon juice of lemon fresh
• 2 pounds nectarines pitted peeled sliced ( 8 medium)
• 0.5 teaspoon salt 
• 24 ounces cream sour
• 0.7 cup sugar 
• 0.5 cup butter unsalted chilled cut into 1/2-inch cubes (1 stick)
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. Combine first 5 ingredients in processor; blend 10 seconds.
3. Add butter and blend until mixture resembles coarse meal.
4. Whisk milk and egg in small bowl.
5. Add milk mixture to processor; blend using 5 on/off turns.
6. 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.
7. Bake biscuits until tester inserted into center comes out clean, about 15 minutes.
8. Transfer to rack; cool at least 15 minutes and up to 2 hours.
9. 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.
10. Combine sour cream and sugar in bowl; whisk to blend.
11. Cut biscuits horizontally in half.
12. Place 1 biscuit bottom in each of 8 bowls. Spoon filling and sour cream onto each; cover each with biscuit top.