Peach Shortcake

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup cold butter
2/3 cup milk

Filling
1-1/2 pound ripe fresh peaches or nectarines, peeled and thinly sliced
6 tablespoons brown sugar, divided
1/4 teaspoon ground ginger
1 cup heavy whipping cream
1/4 cup chopped pecans, toasted

Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.

Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack.

Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.

Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans. Makes 8-10 servings.