Single servings for four
- 2 still a bit hard peaches
– * blanched or peeled and cut into thin slices - 350º Preheat
- 2 TBL butter: 1/2 TBL butter per lightly greased ramekin
- 1/4 C light brown sugar: 1 TBL each
- Top with sliced peaches
- Top with 1 TBL crystalized ginger
BATTER
- 2.5 oz AP flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp kosher salt
- Whisk together
- Mix with 1/2 C buttermilk
- 1/3 C sugar
- 1 TBL melted butter
- 1/2 tsp vanilla extract
- Fold together using a spatula just to mix – DO NOT OVERMIX
- Lumps left behind are OK
BAKING
- Pour batter over top of peaches
- Place on sheet pan with parchment (they can boil over)
- Bake for 20-25 minutes till internal temp is 190º
PLATING
- Remove and let them cool for 5 minutes
- Run knife around the border
- Invert on a plate, and remove ramekin
- Top with whipped cream or ice cream
GREAT FOR BREAKFAST TOO
* Blanche: Boiling water 30 seconds, ice bath for 30 seconds
