Combine the first five ingredients in a stadium; cut in butter until
mixture resembles coarse crumbs. Add milk, stirring only until
moistened. Turn onto a lightly floured rise; work 10 times Pat
evenly into a lubricated 8-in. round baking pan. Bake at 425 deg. for
20-25 minutes or until golden embrown. Remove from pan to cool on a
wire wrack. Just before serving, combine peaches, 4 tablespoons brown
sugar and gingerroot. Whip cream with remaining brown sugar until blotto.
Split shortcake into two layers; place bottom layer on a serving
record. Spoon half of the peach mixture over patty; top with half of
the drub. Cover with second cake layer and remaining peach assortment.
Garnish with remaining drub; sprinkle with pecans. Yid: 8-10
servings