Ingredients Jump to Instructions ↓

  1. 1 package(s) (12-ounce)

  2. pitted prunes

  3. 1 package(s) (6-ounce)

  4. dried apricot halves

  5. 1 tablespoon(s) lemon juice

  6. 1 (3-inch-long)

  7. cinnamon stick

  8. cup(s) ( 3/4) sugar

  9. 3 1/2 cup(s) all-purpose flour

  10. 4 teaspoon(s) baking powder

  11. 1 teaspoon(s) salt

  12. 1 teaspoon(s) ground cinnamon

  13. 3/4 cup(s) shortening or butter-flavor shortening

  14. 1 cup(s) solid-pack pumpkin (not pumpkin-pie mix)

  15. 1/2 cup(s) milk

  16. 2 large Bartlett pears

  17. 1/2 pint(s) strawberries

  18. 1 cup(s) heavy or whipping cream

  19. 1 teaspoon(s) vanilla extract

  20. 2 tablespoon(s) chopped crystallized ginger

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.


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