Warm shortcake with winter fruit compote

8 servings

Ingredients

Quantity Ingredient
1⅔ cup Unbleached all-purpose flour
½ teaspoon Baking soda
⅛ teaspoon Sea salt
⅔ cup Maple syrup
¾ cup Water
⅓ cup Corn kernels; fresh or frozen
½ teaspoon Vanilla extract
¼ teaspoon Lemon juice
¾ cup Port wine
3 cups Fresh cranberries; (12 oz)
2 Fuyu persimmon; finely diced, or apples
2 Pears; peeled and finely diced
½ cup Sucanat; or brown sugar
½ cup Apple juice
½ teaspoon Ground allspice
2 teaspoons Ground cinnamon
½ teaspoon Ground nutmeg
½ Vanilla beans; split; use pulp, or 2 tsp vanilla extract
1 One inch piece fresh ginger

Directions

SHORTCAKE

WINTER FRUIT COMPOTE

To Make the Shortcake:

Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the flour and baking powder into a large bowl. Stir in the salt. In a blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet ingredients into the dry ingredients and mix well. Pour into the prepared pan.

Bake for 40 -45 minutes, or until the cake is golden brown and cake tester comes out clean. Let cool. Cut into 8 pieces.

To make the compote:

In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake.

Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1½ Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jan 11, 1999, converted by MM_Buster v2.0l.

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