Warm Shortcake with Winter Fruit Compote
Try this Warm Shortcake with Winter Fruit Compote recipe, or contribute your own. "Fruits" and "Cakes" are two of the tags cooks chose for Warm Shortcake with Winter Fruit Compote.
Yield: 8 servings Ready in 1 hours
favorite of 1 people 2 people want to try
|2 tsGround cinnamon|
|1/3 cCorn kernels; fresh or|
|1/4 tsLemon juice|
|3/4 cPort wine|
|1/2 tsBaking soda|
|1/8 tsSea salt|
|1/2 tsVanilla extract|
|2 Pears; peeled and finely|
|1 One inch piece fresh ginger|
|1 2/3 cUnbleached all-purpose flour|
|1/2 cSucanat; or brown sugar|
|1/2 tsGround allspice|
|1/2 tsGround nutmeg|
|WINTER FRUIT COMPOTE|
|2/3 cMaple syrup|
|2 Fuyu persimmon; finely|
|3 cFresh cranberries; (12 oz)|
|1/2 Vanilla beans; split; use|
|1/2 cApple juice|
Warm Shortcake with Winter Fruit Compote Preparation
To Make the Shortcake: Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the flour and baking powder into a large bowl. Stir in the salt. In a blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet ingredients into the dry ingredients and mix well. Pour into the prepared pan. Bake for 40 -45 minutes, or until the cake is golden brown and cake tester comes out clean. Let cool. Cut into 8 pieces. To make the compote: In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake. Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C."
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