Crystallized ginger complements sweet- tart roasted plums. Look for it in the baking aisle of the supermarket.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2009
Ingredients
Ginger Shortcakes:
Method
In greased 13- x 9-inch (3 L) glass baking dish, combine plums, 1/4 cup (50 mL) of the sugar and lemon juice. Roast in 400°F (200°C) oven until tender, 20 to 25 minutes. Let cool.Ginger Shortcakes: Meanwhile, in large bowl, whisk together flour, granulated sugar, crystallized ginger, baking powder, salt and ground ginger. Using pastry blender, cut in butter until in coarse crumbs. Pour all but 2 tsp (10 mL) of the milk over top; stir with fork to form soft, slightly sticky ragged dough.
Turn out dough onto floured surface. Knead gently 10 times. Roll out into 8- x 5-1/2-inch (20 x 13 cm) rectangle. Trim scant 1/4-inch (5 mm) to straighten edges. Cut into 6 squares; place on parchment paper–lined baking sheet. Brush with remaining milk; sprinkle with coarse sugar. Bake in 425°F (220°C) oven until golden, 15 to 18 minutes. Transfer to rack; cool.
In bowl, whip cream with remaining sugar. Break biscuits in half horizontally. Place bottoms on plates. Top with whipped cream and plums; replace tops.
Nutritional facts Per serving: about
- Sodium 480 mg
- Protein 8 g
- Calories 574.0
- Total fat 27 g
- Potassium 427 mg
- Cholesterol 78 mg
- Saturated fat 16 g
- Total carbohydrate 79 g
%RDI
- Iron 24.0
- Folate 45.0
- Calcium 14.0
- Vitamin A 28.0
- Vitamin C 15.0
