Divide the 2 tablespoons of butter between the ramekins.
Distribute the brown sugar evenly.
Cut the peaches into 12 to 14 slices. Set the peaches on top of the sugar, again evenly distributing them.
Add the ginger on top of each ramekins. Between ⅛ to ¼ tsp per ramekin, depending on how much ginger you like.
In a medium sized mixing bowl combine, the flour, baking powder, baking soda, and salt. Stir to combine.
In a second bowl combine the melted butter with the pure cane sugar, buttermilk, and vanilla extract.
Add the wet ingredients on top of the dry ingredients. Stir util just combined. Don't over work it.
Pour the batter evenly over each ramekin.
Set the ramekins on a sheet pan. Place in the middle of the oven and bake for 20 to 25 minutes until slightly browned on top.
Allow to cool for 5 minutes before using an oven mit to grab each ramekin. Run a knife along the sides, then grab a small plate, turn it upside down and put it on top of the ramekin. Turn it upside down so the plate is on the bottom. Tap the ramekin until it slides out. Can be enjoyed hot or cooled.
The original recipe uses crystallized ginger. If you want to use it. you will need 1 ounce finely shopped which is about 3 tablespoons. Evenly distribute it to the ramekins.