Raspberry Apricot Shortcakes

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* Exported from MasterCook *

 

Raspberry-Apricot Shortcakes

 

Recipe By :Bon Appetit, June 2000

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds apricots -- pitted, cut into 1/3

1 cup sugar

1 cup water -- plus

1 tablespoon water

1 teaspoon unflavored gelatin

1 1/4 cups chilled whipping cream

1/4 cup powdered sugar

10 warm cinnamon biscuits -- see below

1 pint fresh raspberries

CINNAMON BISCUITS:

2/3 cup sugar -- basic amount, plus

2 tablespoons additional sugar

2 cups all purpose flour

2 cups cake flour

4 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

teaspoon baking soda

3/4 cup chilled unsalted butter -- cut into 1/2-inch pi

2 large eggs

1 cup chilled plain yogurt

 

Place apricots in large bowl. Combine 1 cup sugar and 1 cup water in

small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar

syrup into apricots. Cool completely.

 

Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored

gelatin over. Let stand until gelatin softens, about 5 minutes. Set cup

in 1-inch-deep simmering water in medium saucepan; stir until gelatin

dissolves, about 3 minutes. Remove from heat. Using electric mixer, beat

whipping cream and powdered sugar in large bowl just until mixture

thickens. Gradually add warn gelatin mixture, beating until cream forms

medium-firm peaks. (Apricots and whipped cream can be prepared 8 hours

ahead. Cover separately and refrigerate.)

 

Cut biscuits horizontally in half. Place 1 biscuit bottom in each of

shallow bowls. Spoon apricots with some syrup over bottoms. Top with

whipped cream, raspberries and biscuit tops. Drizzle remaining syrup

from apricots around shortcakes and serve.

 

Cinnamon Biscuits (makes extra biscuits):

 

Blend basic amount of sugar, flour, cake flour, baking powder, salt,

cinnamon and baking soda in large bowl. Add butter, rub in with

fingertips until mixture resembles coarse meal. Beat eggs in medium

bowl. Transfer 1 tablespoon beaten eggs to small bowl; reserve for

glaze. Whisk yogurt into remaining eggs in medium bowl. Stir yogurt

mixture into dry ingredients. Gather dough into ball.

 

Gently knead dough on lightly floured surface until dough just holds

together, about 6 turns. Roll or pat dough into 1-inch-thick round.

Using 2 1/2- to 3-inch-diameter heart shaped cookie cutter, cut out

biscuits. Gather dough scraps, reroll to 1-inch thickness and cut out

additional biscuits. Place biscuits on ungreased baking sheet. (Can be

prepared 1 day ahead. Cover biscuits and reserved egg glaze separately

and refrigerate.)

 

Preheat oven to 400° F. Brush biscuits with reserved egg glaze. Sprinkle

with the additional sugar. Bake biscuits until puffed and light golden,

about 18 minutes. Cool 10 minutes. Serve warm or at room temperature.

 

Source:

" Bon Appetit, June 2000 "

 

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Per serving: 289 Calories (kcal); 2g Total Fat; (4% calories from fat);

4g Protein; 67g Carbohydrate; 37mg Cholesterol; 370mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0

Fat; 2 1/2 Other Carbohydrates

 

NOTES : A delightful new take on shortcakes. Adding a bit of gelatin to

the cream helps maintain its volume when whipped.