Tres leches pecan shortcakes with dried fruit compote
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Cake flour |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Chopped pecans |
| ½ | cup | Vegetable shortening |
| ¼ | cup | Evaporated milk |
| ¼ | cup | Dark rum; divided |
| 3 | cups | Exotic canned fruits; lychee nuts, |
| ; loquats, and jack | ||
| ; fruit, rinsed and | ||
| ; drained | ||
| ½ | cup | Dried pineapple; dried raisins and |
| ; cherries | ||
| 2 | cups | White grape juice |
| 1 | can | Sweetened condensed milk |
| 1 | cup | Coconut cream |
Directions
In a large bowl, stir together the flour, sugar, baking powder, salt and pecans. Using a pastry blender, flat beater attachment on an electric mixer or your fingertips, work in the shortening until the mixture resembles coarse meal. Mix in the evaporated milk and 3 tablespoons of the rum to form a soft dough. Knead it for 10 seconds, then lightly flour it and pat it out ¾-inch thick. Refrigerate for at least 1 hour until firm.
Set a rack in the middle of the oven and preheat to 375 degrees.
Cut out 2¼-inch round biscuits and arrange them at 2-inch intervals on a nonstick or parchment lined cookie sheet. If necessary, pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8.
Bake for 20 minutes or until slightly tanned and springy. Set the cookie sheet on a rack to cool.
In the meantime, in a saucepan, cover the dried fruit with white grape juice and bring to a simmer.
Cook for 3 minutes. Let cool in juice then drain. Add canned fruits.
Mix together the sweetened condensed milk, coconut cream and remaining tablespoon of rum.
With a serrated knife, split the biscuits in half. Fill with fruit and spoon on sauce.
Converted by MC_Buster.
Per serving: 5228 Calories (kcal); 302g Total Fat; (51% calories from fat); 64g Protein; 570g Carbohydrate; 122mg Cholesterol; 2558mg Sodium Food Exchanges: 13 Grain(Starch); ½ Lean Meat; 0 Vegetable; 10 ½ Fruit; 59 ½ Fat; 14 ½ Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0071 Converted by MM_Buster v2.0n.