This recipe can be prepared in 45 minutes or less.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1/2 cup unsulfured molasses
1/2 cup vegetable oil
1/2 cup boiling water
2 small ripe nectarines
1 tablespoon plus 1 teaspoon sugar
1/2 cup well-chilled heavy cream
1/4 teaspoon vanilla
Directions
Preheat oven to 400°F. Grease and flour an 8-inch square baking pan, knocking out excess flour. Into a bowl sift together flour, baking soda, ginger, cinnamon, and salt. In a cup beat egg lightly and stir into flour mixture with sugar, molasses, and oil. Add boiling water in a slow stream, whisking until combined well, and pour batter into pan. Bake gingerbread in middle of oven 30 minutes, or until a tester inserted in center comes out clean.
Cut nectarines into 1/4-inch-thick wedges and in a bowl toss with 1 tablespoon sugar. In another bowl with an electric mixer beat cream with vanilla and remaining teaspoon sugar until it holds soft peaks.
Cool gingerbread slightly in pan on a rack. Cut gingerbread into quarters and put 1 quarter on each of 2 plates. Top gingerbread with nectarines and whipped cream. Remaining gingerbread keeps, wrapped in plastic wrap and frozen, 2 weeks.
