Shortcakes with Fruit Compote
Recipe contributed by Ronnie Fein; photo by Tami Ganeles Weiser
Prep Time: 15 minutes Macerating: 30 minutes Cook Time: 12 minutes
You can use almost any fruit, depending on the time of year—peaches, plums, strawberries and so on work well, too. Try tangerine juice instead of orange; this recipe is very flexible!
2 cups (260 grams) all-purpose flour
2 tablespoons (26 grams) granulated sugar
2¼ teaspoons (11 grams) baking powder
¾ teaspoon (3.75 grams) baking soda
½ teaspoon (3 grams) table salt
6 tablespoons butter
1 large egg
¾ cup plain yogurt
1 large mango
1 kiwi fruit
6-ounce carton raspberries
½ cup fresh pineapple chunks
1 teaspoon (4 grams) granulated sugar
½ cup orange juice
- Preheat the oven to 400°F. Lightly grease a cookie sheet. Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Add the butter in chunks and work into the flour mixture with a pastry blender or your fingers until the mixture is crumbly (or use a stand mixer fitted with the flat beater on low speed).
- Whisk the egg and yogurt together in a bowl. Pour into the flour mixture. Mix into a soft, uniform dough.
- Roll the dough out on a lightly floured surface to a thickness of just under ½-inch. Cut out 8 circles with a 2½- to 3-inch cookie cutter. Place the circles on the cookie sheet. Bake for 12 to 14 minutes or until the cakes are browned and well risen. Let cool.
- While the shortcakes are baking, peel the mango and kiwi fruit and cut the flesh into bite size pieces. Place the pieces in a mixing bowl. Add the raspberries, grapes, and pineapple chunks. Sprinkle with sugar. Pour in the orange juice. Toss the fruit and let macerate for at least 30 minutes.
- Final assembly: Split each shortcake. Place the bottoms on each of 8 dessert plates. Spoon equal amounts of fruit, including natural juices, on top of each shortcake. Top with a heaping tablespoon of whipped cream. Top with the shortcake tops.