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" Recipe courtesy of Debra Ponzek &amp;amp;gt;GINGER SHORTCAKES WITH NECTARINES AND BLUEBERRIES MAKES 6 SHORTCAKES 1 1/2 cups all-purpose flour 2 1/2 tablespoons granulated sugar 2 1/2 teaspoons baking powder  1/2 teaspoon baking soda 1 1/2 teaspoons ground ginger  1/2 teaspoon salt 6 tablespoons cold unsalted butter, cubed  1/2 cup buttermilk I cup chopped crystallized ginger 1 cup plus 2 tablespoons heavy cream 1 tablespoon confectioners&amp;#039; sugar 2 ripe nectarines 1/2 pint blueberries 1 Preheat the oven to 350\u00B0F. 2 In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, granulated sugar, baking powder, baking soda, ginger, and salt. With the mixer on low, add the butter and mix until the mixture is the consistency of cornmeal.  3 Add the buttermilk and crystallized ginger and mix on low just until the dough comes together. 4 Turn the dough out onto a lightly floured work surface and flatten with your hands or a rolling pin until the dough is G- to H-inch thick. Using a 3-inch-round biscuit or cookie cutter, or a drinking glass, stamp out 4 to 5 circles. Reroll the dough to cut 1 to 2 more shortcakes. You should have 6 rounds. 5 Put the shortcake rounds on an ungreased baking sheet. Brush the tops with 2 tablespoons of the heavy cream and bake for 20 to 25 minutes, or until light golden brown. 6 Meanwhile, in the chilled bowl of an electric mixer fitted with the whisk attachment, whip the remaining cup of heavy cream on high speed with the confectioners&amp;#039; sugar until it hold stiff peaks, 5 to 6 minutes. Reserve. 7 Cut each nectarine in half and remove the pit. Slice each half into 6 pieces. You will have 24 slices. Rinse and dry the blueberries. 8 Slice each shortcake in half and dollop whipped cream on each of the bottom halves. Top with nectarine slices and blueberries. Replace the tops and serve. DEVON MAKES SHORTCAKES This is a lovely recipe. The chopped ginger is a bit chewy, and you can really see and taste it in the biscuits. I love a shortcake biscuit really soaked by fruit, so I&amp;#039;d put a tablespoon or two of sugar on the berries and nectarines about an hour before you serve the shortcakes. As my mother taught me, &amp;quot;it makes the juices run.&amp;quot; The nectarines are a great idea because you don&amp;#039;t have to peel them, but peeled peaches would be delicious too. You could add a splash of a sweet dessert wine like a Sauternes to the peaches when you add the sugar. I don&amp;#039;t think you have to cut the nectarines so carefully: four, six, eight pieces, whatever is easy. It&amp;#039;s a fruit salad that you want. Also, I never wash berries. (Think about berries you have eaten directly from a bush--they weren&amp;#039;t washed, and you lived.) It ruins soft berries like raspberries, and there is no way to dry wet blueberries well. And as Ponzek suggests, without the fruit and cream, these make lovely ginger scones.  Oh, I almost forgot! I had a really hard time getting the butter and dry ingredients to the consistency of corn meal using an electric mixer with a paddle. I ended up dumping it all into the Cuisinart, where it was the right texture in a second. I think the whole recipe could be done in a Cuisinart. FROM THE FAMILY KITCHEN BY DEBRA PONZEK.2006 BY DEBRA PONZEK. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, INC. "^^<http://www.w3.org/2001/XMLSchema#string>
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