Ginger Shortcakes with Oven-Roasted Plums

By The Canadian Living Test Kitchen

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Ginger Shortcakes with Oven-Roasted Plums

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 574574 cal
pro 8 g8g pro
total fat 27 g27g total fat
sat. fat 16 g16g sat. fat
carb 79 g79g carb
fibre 3 g3g fibre
chol 78 mg78mg chol
sodium 480 mg480mg sodium
potassium 427 mg427mg potassium
% RDI: -
calcium 1414 calcium
iron 2424 iron
vit A 2828 vit A
vit C 1515 vit C
folate 4545 folate

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 , pitted and quartered1-1/2 lb firm ripe  prunes or purple plums, pitted and quartered
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 2 tsp lemon juice 2 tsp lemon juice
  • 2/3 cup whipping cream 2/3 cup whipping cream
  • Ginger Shortcakes:
  • 2-1/4 cups all-purpose flour 2-1/4 cups all-purpose flour
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • 2 tbsp finely chopped crystallized ginger 2 tbsp finely chopped  crystallized ginger
  • 1 tbsp baking powder 1 tbsp baking powder
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp ground ginger 1/4 tsp ground ginger
  • 1/2 cup cold butter 1/2 cup cold butter
  • 1 cup milk 1 cup milk
  • 1 tbsp coarse sugar 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.

Source : Canadian Living Magazine: September 2009

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