STRAWBERRY-RHUBARB-PEAR SHORTCAKES

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STRAWBERRY-RHUBARB-PEAR SHORTCAKES

 

Compote

4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)

3/4 cup honey

2 tablespoons water

1 teaspoon minced orange peel

1 1-pint basket strawberries, hulled, thickly sliced

1 diced pear

2 tsp. cinnamon

1 tsp. ginger powder

 

Biscuits

2 1/4 cups w.w. flour

8 tablespoons honey

4 1/2 teaspoons baking powder

1 1/2 tablespoons minced lemon peel (yellow part only)

1/2 tsp. cardamon

1/4 teaspoon salt

9 tablespoons ghee

1 cup chilled whipping cream

 

 

2 cups chilled whipping cream, sweetened, softly whipped with

vanilla and honey.

Mint sprigs

 

 

 

 

For Compote:

Combine first 5 ingredients in heavy large saucepan or Dutch oven.

Bring to boil over medium heat, stirring until honey dissolves.

Reduce heat to medium-low; cover and simmer until rhubarb is tender

but some pieces remain intact, about 7 minutes. Remove from heat and

add spice. Cool completely. Stir in fruit. Cover and refrigerate

until well chilled, at least 3 hours or overnight.

For biscuits:

Position rack in center of oven and preheat to 400°F. Combine first

5 ingredients in medium bowl. Add butter and cut in using pastry

blender or rub with fingertips until mixture resembles coarse meal.

Add cream and stir until dough comes together. You may need to add

some water.

 

Put dough in 9 " x9 " baking dish. Bake until golden, about 23

minutes. Transfer biscuits to rack and cool slightly. (Can be

prepared 2 hours ahead.

 

Cut into squares. Cut each square in half through the thickness..

Place 1 bottom half on each plate. Spoon 1/4 cup compote over each.

Top with large spoonful sweetened compote, then more whipped cream.

Cover with biscuits tops. Garnish with mint sprigs and serve.

 

GB