Roasted Pineapple Shortcakes

Prepare Vanilla Cream , if using.

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

To prepare shortcakes: Whisk all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and stir with a fork until the dough just comes together.

Turn the dough out onto a lightly floured surface; gather together and knead gently 5 or 6 times. Roll to a 1/2-inch thickness and cut out rounds with a 3 1/4-inch cookie cutter (see Equipment Tip). Reroll scraps and cut to make 12 shortcakes total. Place the shortcakes on the prepared baking sheet. Sprinkle with granulated sugar.

Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool.

To prepare filling: Spread nuts (or coconut) in a small baking pan and toast in the oven until light golden, 1 to 3 minutes.

Coat a rimmed baking sheet with cooking spray. Combine pineapple, pineapple juice, honey, ginger and cloves in a large bowl; toss to coat. Spread on the prepared baking sheet. Roast at 450 degrees F until the pineapple is lightly browned around the edges and the juices are syrupy, 30 to 35 minutes. Let cool slightly.

To serve: Split the shortcakes with a serrated knife and place the bottoms on dessert plates. Top each with the pineapple, nuts (or coconut) and a dollop of Vanilla Cream (or whipped topping) and replace the tops. Dust with confectioners' sugar and serve.

If you don't have a 3 1/4-inch cookie cutter, you can use a clean 6-ounce can, such as a tuna or salmon can. To peel a pineapple: Using a sharp knife, cut off the skin. To remove eyes, following the spiral pattern, cut grooves along the diagonal on either side of the eyes.