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Tropical Shortcakes With Brown Sugar Whipped Cream
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- #64790
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 large ripe mangoes, peeled and sliced
5 kiwi, peeled and sliced
1/4 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1 teaspoon ground cinnamon
2 cups unbleached, all-purpose flour
2 tablespoons firmly packed light brown sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup unsalted butter or vegetable shortening (not butter flavored)
1 cup half and half
1/2 cup sliced almonds
Brown Sugar Whipped Cream
1 cup heavy whipping cream
2 tablespoons firmly packed light brown sugar
directions
Heat oven to 425 degrees F.
Mix mangoes, kiwi and 1/4 cup sugar in a bowl. Set aside. Mix remaining sugar and cinnamon in a small bowl. Set aside.
Mix flour, brown sugar, baking powder and salt in large bowl. Using a pastry blender or crisscrossing two knives, cut in butter or shortening until mixture resembles fine crumbs. Stir in just enough half-and-half to form soft dough. Work with a light hand and leave it stickier (moister) than you think it should be.
Drop dough by spoonfuls onto ungreased cookie sheet. Sprinkle with sugar-cinnamon mixture and almonds. Press lightly into dough with fingers. Bake for 10 to 12 minutes, or until light golden brown.
Meanwhile, make Brown Sugar Whipped Cream: Using electric mixer, beat cream and brown sugar in chilled medium bowl on high speed until stiff, about 2-plus minutes.
When ready to serve, split warm shortcakes. Fill with fruit mixture and Brown Sugar Whipped Cream.
added by
Wanda
nutrition data
Nutritional data has not been calculated yet.
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