Try this Warm Shortcake with Winter Fruit Compote recipe, or contribute your own.
Suggest a better descriptionTo 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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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 servings | ||
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Calories: 124 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 109.2mg | 4 % | |
Potassium 91.8mg | 2 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 21.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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