Holiday Cranberry Shortcake
Ingredients:
- 2 cups apple juice
- 2 cups tawny port
- 1/2 cup sugar
- 1 rosemary sprig
- 2 cups quince, peeled and diced
- 1 cup fresh cranberries
For the Shortcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons evaporated cane juice
- 1/2 cup sour cream
- 2 tablespoons half and half
- 1 large egg
- 4 ounces butter, melted and cooled slightly
Getting it done:
- Place juice, port, sugar and rosemary in a saucepan over medium heat. Add quince and cranberries and bring to a boil. Reduce heat to a low simmer until quince is tender, about 30 to 40 minutes. Strain mixture and reserve liquid. Discard rosemary and set quince mixture aside.
- Return liquid to saucepan and bring to a boil. Reduce heat to a simmer and cook down to 1/2 cup. Add quince and cranberries to sauce and keep warm.
For the Shortcakes
- Preheat oven to 475 degrees
- Mix flour, baking powder, salt, and 1 tablespoon evaporated cane juice in a mixing bowl. Whip together sour cream, half and half, and egg, then add butter. Add sour cream mixture to dry ingredients and mix until well incorporated. Dough will be very sticky. Scoop dough into 8 equal portions onto sheet pan lined with parchment paper. Sprinkle remaining 1 tablespoon of evaporated cane juice on top and bake for 15 minutes until browned. Remove from oven and allow to rest for 15 minutes.
To serve
- Split each biscuit onto a dessert plate. Spoon quince, cranberry mixture onto the bottom half of the short cake and then place the remaining half back on top of the fruit mixture. Place a scoop of ice cream onto each plate and serve immediately.
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering