Shortcakes with Fruit Compote

Recipe contributed by Ronnie Fein; photo by Tami Ganeles Weiser Yield:  8 shortcakes
Prep Time:  15 minutes Macerating:  30 minutes Cook Time:  12 minutes

Shortcakes with Fruit Compote

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!

Ingredients

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

whipped cream

 

Instructions

  1. 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).
  2. Whisk the egg and yogurt together in a bowl. Pour into the flour mixture. Mix into a soft, uniform dough.
  3. 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.
  4. 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.
  5. 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.

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