Yield: 1 servings
|1¾ cup||Cake flour|
|2 teaspoons||Baking powder|
|1 cup||Chopped pecans|
|½ cup||Vegetable shortening|
|¼ cup||Evaporated milk|
|¼ cup||Dark rum; divided|
|3 cups||Exotic canned fruits; lychee nuts,|
|\N \N||; loquats, and jack|
|\N \N||; fruit, rinsed and|
|\N \N||; drained|
|½ cup||Dried pineapple; dried raisins and|
|\N \N||; cherries|
|2 cups||White grape juice|
|1 can||Sweetened condensed milk|
|1 cup||Coconut cream|
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.