Ginger Shortcakes with Oven-Roasted Plums
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Crystallized ginger complements sweet- tart roasted plums. Look for it in the baking aisle of the supermarket.
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
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1-1/2 lb (750 g) firm ripe prune or purple plums, pitted and quartered
1/3 cup (75 mL) granulated sugar
2 tsp (10 mL) lemon juice
2/3 cup (150 mL) whipping cream
Ginger Shortcakes:
2-1/4 cups (550 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) finely chopped crystallized ginger
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground ginger
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) milk
1 tbsp (15 mL) 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.
Tags:
Fruits; Sugar/Sweets; Cheese/Other Dairy; Grains; Roast; Bake; Desserts;
Source
Canadian Living Magazine: September 2009
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