Pumpkin shortcakes with fall-fruit filling - country livi
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Unsifted all-purpose flour |
| ⅓ | cup | Granulated sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| ¼ | cup | Firmly packed dark-brown sugar |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Grated orange rind |
| ½ | teaspoon | Grated peeled fresh gingerroot |
| ⅛ | teaspoon | Ground cloves |
| 6 | tablespoons | Butter |
| 1 | cup | Pumpkin puree |
| ⅔ | cup | Heavy cream |
| 2 | teaspoons | Grated peeled fresh gingerroot |
| ½ | cup | Apple juice |
| ¼ | cup | Chopped pitted prunes |
| 1 | Granny Smith apple, cored and finely chopped | |
| ¼ | cup | Fresh cranberries |
| ⅓ | cup | Chopped toasted walnuts |
| ⅔ | cup | Heavy cream |
| 1 | tablespoon | Confectioners' sugar |
Directions
PUMPKIN SHORTCAKES
FALL-FRUIT FILLING
1. Prepare Pumpkin Shortcakes: Heat oven to 375'F. In large bowl, combine flour, granulated sugar, baking powder, nutmeg, and salt.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
2. In small bowl, combine pumpkin puree, heavy cream, and gingerroot.
Stir into flour mixture until just combined-do not overmix.
3. Grease 2 baking sheets. Drop shortcake batter, ¼ cupful at a time, onto greased baking sheets. Pinch tops of shortcakes to create small mounds. Bake 25 to 30 minutes, or until shortcakes brown slightly and centers spring back when lightly pressed with fingertip.
4. Meanwhile, prepare Fall-Fruit Filling: In large skillet, melt butter. Add brown sugar, cinnamon, orange rind, gingerroot, and cloves. Cook over medium heat, stirring constantly, until mixture is well blended and bubbly.
5. Add apple juice and prunes to sugar mixture; cook 2 minutes. Add apple and cook, stirring occasionally, 5 minutes. Stir in cranberries; cook until cranberries soften but do not burst, and the juice becomes syrupy. Remove from heat and stir in walnuts. Set aside to cool.
6. Just before serving, in small bowl, with electric mixer, combine heavy cream and confectioners' sugar; beat un- til soft peaks form.
Cut off tops of shortcakes and set aside. On serving plate, place a heaping tablespoon of Fall-Fruit Filling and whipped cream on each shortcake bottom. Replace tops and serve immediately.
Country Living/Nov/90 Scanned & fixed by DP & GG