Ginger Shortcakes with Oven-Roasted Plums
18 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 574 |
| pro | 8 g |
| total fat | 27 g |
| sat. fat | 16 g |
| carb | 79 g |
| fibre | 3 g |
| chol | 78 mg |
| sodium | 480 mg |
| potassium | 427 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 24 |
| vit A | 28 |
| vit C | 15 |
| folate | 45 |
Crystallized ginger complements sweet- tart roasted plums. Look for it in the baking aisle of the supermarket.
Ingredients
- 1-1/2 lb firm ripe prunes or purple plums, pitted and quartered
- 1/3 cup granulated sugar
- 2 tsp lemon juice
- 2/3 cup whipping cream
- Ginger Shortcakes:
- 2-1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp finely chopped crystallized ginger
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup cold butter
- 1 cup milk
- 1 tbsp coarse sugar
Preparation
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.
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.
Source : Canadian Living Magazine: September 2009
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