Pumpkin Shortcakes with Fruit Compote

Published: Jun 25, 2007

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Getty Images/StockDisc

Yields:

Total Time:

1 hr 30 mins

Cal/Serv:

675

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Ingredients

1 package pitted prunes
1 package dried apricot halves
1 Tbsp. lemon juice
1 cinnamon stick
cup sugar
3 1/2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3/4 cup shortening or butter-flavor shortening
1 cup solid-pack pumpkin (not pumpkin-pie mix)
1/2 cup milk
2 large Bartlett pears
1/2 pt. strawberries
1 cup heavy or whipping cream
1 tsp. vanilla extract
2 Tbsp. chopped crystallized ginger

Directions

1. Step 1Prepare fruit compote: In 3-quart saucepan, combine prunes, apricot halves, lemon juice, cinnamon stick, 1/4 cup sugar, and 2 cups water. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes or until fruit is tender. Allow compote to cool to room temperature.
2. Step 2Meanwhile, prepare shortcakes: Preheat oven to 400 degrees F. In large bowl, combine flour, baking powder, salt, cinnamon, and 1/2 cup sugar. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles fine crumbs. Stir in pumpkin and milk; mix just until mixture forms a soft dough that leaves side of bowl.
3. Step 3Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1 inch thick.
4. Step 4With floured 3-inch round or fluted biscuit cutter, cut out as many shortcakes as possible. With pancake turner, place shortcakes on ungreased large cookie sheet. Press trimmings together; roll and cut as above to make 9 shortcakes in all. Bake shortcakes 15 to 20 minutes until golden.
5. Step 5Peel and core pears. Cut pears lengthwise into 3/4-inch wedges. Hull strawberries; cut each in half. Gently fold pears and strawberry halves into cooled dried-fruit mixture.
6. Step 6Prepare whipped cream: In small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until soft peaks form. Gently fold all but 1 teaspoon chopped ginger into whipped cream. Spoon whipped cream into serving bowl; sprinkle with remaining ginger. Refrigerate whipped cream, covered, if not serving right away.
7. Step 7To serve, with fork or knife split each shortcake horizontally in half and arrange on platter; serve with fruit compote and ginger whipped cream. Let each person spoon some fruit compote into a split shortcake and top with some ginger whipped cream.