GINGERED BLACKBERRY AND PLUM SHORTCAKES
The dark hues of these two fruits complement one another, but you can certainly swap in other berries, such as raspberries, or slices of stone fruit, like nectarines or peaches (all are delicious with ginger). Biscuits are best served the same day they are baked.
Yield makes 6
Number Of Ingredients 8
Steps:
- Make biscuits: Preheat oven to 450°F. Whisk together flour, baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
- Turn out dough onto a floured work surface, and gently pat into a 3/4-inch-thick round. Using a floured 3-inch biscuit cutter, cut out 6 rounds (pat together scraps and cut out more rounds, if needed); transfer to a baking sheet. Brush tops with 2 tablespoons cream, and sprinkle with 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
- Meanwhile, make filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and remaining pinch of salt. Place grated ginger in a fine sieve; hold over the bowl and press on ginger with a wooden spoon to release juice (discard solids). Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
- Just before serving, use an electric mixer to whip remaining 1 cup cream and 2 tablespoons sugar until soft peaks form.
- With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit on a serving plate; layer with fruit and whipped cream, then replace top halves. Serve immediately.
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