Place ginger in a medium saucepan, and add enough water to cover the ginger. Bring to a boil over medium heat, then reduce heat and simmer for 10 min. Strain out ginger and discard water.

Repeat Step #1.

In the medium saucepan, place ginger along with 1 cup of water and 1 cup of sugar. Bring to a boil over medium heat and continue to cook until temperature reaches 225 degrees F (approximately 7-8 minutes). Drain ginger and immediately toss with remaining tablespoon of sugar.

Cool ginger on parchment or a wire rack, then chop into fine pieces. Store in an air-tight container at room temperature.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine flour, granulated sugar, and baking powder. Using a pastry blender or two forks, cut in butter until mixture forms small pea-sized balls.

Add 1/4 cup chopped ginger, ginger ale and 2 tablespoons of heavy cream. Toss mixture lightly with fork until dough forms a single ball and pulls away from sides of bowl. Shape dough into a 6-inch log.

Slice dough into 6 equal rounds. Pat each round with hands until approximately 2-2.5” in diameter.

Spread shortcakes out on parchment-lined sheet pan, not allowing them to touch one another.

Brush tops and sides of shortcakes with 1 Tbsp of heavy cream. Sprinkle top of each shortcake with sugar-in-the-raw.

Bake for 23-25 min, or until shortcakes are golden in color and toothpick inserted into center comes out clean. Allow to cool.

In a medium bowl, add remaining 1 cup of cream along with confectioner’s sugar and vanilla extract. Whisk until stiff peaks form. Fold in remaining 1/4 cup candied ginger.

Slice shortcakes in half horizontally. Place bottom on plate and top with sliced peaches and a dollop of whipped cream. Place each shortcake top to side.