Pumpkin shortcakes with fall-fruit filling - country livi

12 servings

Ingredients

Quantity Ingredient
2½ cup Unsifted all-purpose flour
⅓ cup Granulated sugar
1 tablespoon Baking powder
½ teaspoon Ground nutmeg
½ teaspoon Salt
2 tablespoons Butter
¼ cup Firmly packed dark-brown sugar
½ teaspoon Ground cinnamon
½ teaspoon Grated orange rind
½ teaspoon Grated peeled fresh gingerroot
⅛ teaspoon Ground cloves
6 tablespoons Butter
1 cup Pumpkin puree
⅔ cup Heavy cream
2 teaspoons Grated peeled fresh gingerroot
½ cup Apple juice
¼ cup Chopped pitted prunes
1 Granny Smith apple, cored and finely chopped
¼ cup Fresh cranberries
⅓ cup Chopped toasted walnuts
⅔ cup Heavy cream
1 tablespoon Confectioners' sugar

Directions

PUMPKIN SHORTCAKES

FALL-FRUIT FILLING

1. Prepare Pumpkin Shortcakes: Heat oven to 375'F. In large bowl, combine flour, granulated sugar, baking powder, nutmeg, and salt.

With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

2. In small bowl, combine pumpkin puree, heavy cream, and gingerroot.

Stir into flour mixture until just combined-do not overmix.

3. Grease 2 baking sheets. Drop shortcake batter, ¼ cupful at a time, onto greased baking sheets. Pinch tops of shortcakes to create small mounds. Bake 25 to 30 minutes, or until shortcakes brown slightly and centers spring back when lightly pressed with fingertip.

4. Meanwhile, prepare Fall-Fruit Filling: In large skillet, melt butter. Add brown sugar, cinnamon, orange rind, gingerroot, and cloves. Cook over medium heat, stirring constantly, until mixture is well blended and bubbly.

5. Add apple juice and prunes to sugar mixture; cook 2 minutes. Add apple and cook, stirring occasionally, 5 minutes. Stir in cranberries; cook until cranberries soften but do not burst, and the juice becomes syrupy. Remove from heat and stir in walnuts. Set aside to cool.

6. Just before serving, in small bowl, with electric mixer, combine heavy cream and confectioners' sugar; beat un- til soft peaks form.

Cut off tops of shortcakes and set aside. On serving plate, place a heaping tablespoon of Fall-Fruit Filling and whipped cream on each shortcake bottom. Replace tops and serve immediately.

Country Living/Nov/90 Scanned & fixed by DP & GG

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