Peach/Ginger Shortcake
1 large can peaches in heavy syrup
2 ounces candied ginger, julienne
Whipping Cream
Pound Cake or Sponge Cake
Drain peaches and boil syrup for 5 minutes with candied ginger; add peaches to the pan and heat through. Cover and set aside until ready to serve. Spoon peaches over cake and top with whipped cream.