Pineapple Shortcakes!

You can use almost any kind of summer fruit for these shortcakes, whatever you can find that is fresh!

8 cups pineapple, slices thin
5 tablespoons sugar
2 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons sugar
8 tablespoons unsalted butter, chilled, cut into 1/2 inch pieces
1 egg, lightly beaten
1/2 cup plus 1 tablespoon half-and-half or milk
1 egg white, lightly beaten
Whipped Cream
Mix the fruit and first 5 tablespoons sugar together in bowl and set aside for at least 30 minutes.
Adjust oven rack to lower-middle position and heat oven to 425 degrees.
Mix flour, baking powder, salt and 3 tablespoons sugar in work bowl of food processor. Scatter the butter pieces over mixture. Cut butter into dry ingredients with 1 second pulses. Continue cutting in butter until flour is pale yellow and resembles coarse cornmeal, with the butter no larger than small peas. Turn mixture into a medium bowl.
Mix beaten egg with half-and-half; pour into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto a floured work surface and gently knead until it comes together.
Pat dough into a 9 by 6 inch rectangle about 3/4 inch thick. Flour a standard biscuit cutter; cut into 6 rounds. Place rounds on small baking sheet. Brush with the egg white and sprinkle the remaining 2 tablespoons of sugar.
Bake until biscuits are golden brown, 12-14 minutes. Place the whole baking sheet on a wire rack and cool until warm, about 10 minutes.
When the biscuits have cooled slightly, cut gently around the circumference of the biscuit. Place each bottom on a single serving dish. Spoon fruit mixture, with the collected syrup, on top of the biscuit half. Add a “dollop” of whipped cream over the fruit and top with the biscuit top.
How To:
(If you want to make your own whipped cream):
 In a medium bowl put 1 cup of heavy whipping cream with a splash of vanilla extract.
Using a hand-held mixer, start whipping the cream on low.
Start to slowly add powdered sugar until about 1/2 cup of powdered sugar has been added.
Continue whipping until the cream gets to stiff peaks, it will hold a stiff “peak” when the beater is removed from the cream.
recipe by Michele Tracey

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