Tres leches pecan shortcakes with dried fruit compote

Yield: 1 servings

Measure 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

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.

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