Pumpkin Shortcakes with Fruit Compote

Prepare fruit compote: In 3-quart saucepan, combine prunes, apricot halves, lemon juice, cinnamon stick, 1/4 cup sugar, and 2 cups water. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes or until fruit is tender. Allow compote to cool to room temperature.

Meanwhile, prepare shortcakes: Preheat oven to 400 degrees F. In large bowl, combine flour, baking powder, salt, cinnamon, and 1/2 cup sugar. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles fine crumbs. Stir in pumpkin and milk; mix just until mixture forms a soft dough that leaves side of bowl.

Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1 inch thick.

With floured 3-inch round or fluted biscuit cutter, cut out as many shortcakes as possible. With pancake turner, place shortcakes on ungreased large cookie sheet. Press trimmings together; roll and cut as above to make 9 shortcakes in all. Bake shortcakes 15 to 20 minutes until golden.

Peel and core pears. Cut pears lengthwise into 3/4-inch wedges. Hull strawberries; cut each in half. Gently fold pears and strawberry halves into cooled dried-fruit mixture.

Prepare whipped cream: In small bowl, with mixer at medium speed, beat heavy or whipping cream and vanilla extract until soft peaks form. Gently fold all but 1 teaspoon chopped ginger into whipped cream. Spoon whipped cream into serving bowl; sprinkle with remaining ginger. Refrigerate whipped cream, covered, if not serving right away.

To serve, with fork or knife split each shortcake horizontally in half and arrange on platter; serve with fruit compote and ginger whipped cream. Let each person spoon some fruit compote into a split shortcake and top with some ginger whipped cream.