Pineapple and Orange Shortcakes with Chocolate Sauce
Posted by leamorbert Admin on
Servings: 6
It’s Fine Cooking’s 25th anniversary! We’re joining the party with a twist on this classic dessert. Make tender, buttery biscuits on non-stick and no clean-up If You Care Parchment Paper, layer them with fresh seasonal fruit and a sweet topping, and you’ll have a treat that’s perfect for any winter celebration. If You Care Non-Stick Parchment Paper makes simple work of any baking task.
Ingredients
For the shortcakes
- 2 cups unbleached all-purpose flour; more for rolling
- 1 /3 cup plus 1 Tbs. granulated sugar
- 2-1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 1/4 cup heavy cream; more for brushing
- 1/4 cup buttermilk
For the filling and topping
- 3 cups diced fresh pineapple, roasted if desired
- 3 cups orange segments
- 1/2 cup pomegranate seeds
- 2 Tbs. granulated sugar
- 3 cups whipped heavy cream
For the chocolate sauce
- 1/2 cup heavy cream
- 4 oz. semisweet chocolate, finely chopped
Preparation
Make the biscuits
- Heat the oven to 425°F.
- Line a large baking sheet with If You Care Parchment Paper.
- Combine the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
- In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.
- Transfer the dough to a lightly floured surface and roll it into a 3/4-inch-thick disk. Using a 2-1/2-inch biscuit cutter, cut the dough into rounds and transfer to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits until you have a total of 6.
- Lightly brush the biscuit tops with cream and sprinkle with the remaining 1 Tbs. sugar. Bake until the biscuit tops are lightly browned, 10 to 15 minutes.
Make the filling
- In a medium bowl, combine the pineapple, oranges, pomegranates and sugar. Cover and chill until ready to serve.
Make the sauce
- Heat the cream in a small saucepan until just below the boiling point. Put the chocolate into a medium bowl and pour over the hot cream. Let stand 3 minutes, then stir with a rubber spatula until smooth.
Assemble the shortcakes
- Using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 6 dessert plates. Spoon the fruit mixture with juices over the biscuit bottoms. Top with a dollop of whipped cream and cover each with a biscuit top. Spoon the chocolate sauce into a parchment cone, and pipe it over the shortcakes.