Biscuit Topping:

2 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. cream of tartar
1/2 tsp. salt
2 tablespoons candied ginger
1 tablespoon Amaretto liqueur
1 1/4 sticks unsalted butter
1/2 cup heavy cream

Slice butter into 1-inch pats and freeze for 20 minutes before preparation.

In a food processor, process the ginger for 30 seconds. Add the sugar, baking powder, baking soda, cinnamon, cream of tartar and salt; process 15 seconds. Add flour and cold butter; process for 30 seconds or until the mixture looks like coarse bread crumbs. With the processor running, pour in the cream and Amaretto and pulse until moist clumps form. Do not over process; a few seconds is all it takes.

On a clean work surface or silicone sheet which has been lightly dusted with flour, knead dough 8-10 times. Roll or pat into a circle 3/4-inch thick. Using a 3-inch round biscuit cutter that has been dipped to coat in flour, cut dough into 8 3-inch rounds. Dip cutter in flour for each use. Re-roll scraps and cut again.

Filling:

3 lb. firm but ripe peaches, peeled, pitted and quartered
3/4 cup sugar
2 tablespoons cornstarch or arrowroot
1 tsp. ground cinnamon
1/2 teaspoon almond extract (optional)
3 tablespoons Amaretto liqueur

Preparation:

Preheat oven to 375°F.

In a 3 1/2-quart casserole dish, gently stir together peaches, sugar, cornstarch or arrowroot, cinnamon, almond extract (optional) and Amaretto.

Place dough circles in a single layer evenly over the peach filling.

Bake in a preheated oven until the top is golden brown and bubbling, for about 35 minutes.

Cool before serving with whipped topping, vanilla or peach ice cream.

For extra flavor, beat whipping cream with 1 tablespoon confectioners' sugar plus 1 tablespoon Amaretto. Sprinkle top with slivered almonds. Drizzle with 1 tablespoon Amaretto (for the over 18 crowd!).

Submitted by: CM