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  • Brandied Apricots With Shortcakes

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    Brandied Apricots With Shortcakes
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. all purpose flour
    • 1 Tbsp. baking pwdr
    • 1/2 tsp salt
    • 1/4 tsp grnd nutmeg
    • 3/4 c. unsalted butter, cut into pcs and chilled
    • 1/2 c. pure maple syrup
    • 1/2 c. whipping cream
    • 1 1/2 tsp pure vanilla extract
    • 1 x egg, mixed with
    • 2 Tbsp. water, for brushing
    • 1 Tbsp. course sugar, for sprinkling Apricots
    • 6 c. apricots, pitted and quartered
    • 1/2 c. brown sugar, packed
    • 3 Tbsp. all purpose flour
    • 1/4 c. brandy
    • 1 tsp pure vanilla extract
    • 6 scoop vanilla ice cream, for topping

    Directions

    1. To Assemble:Preheat oven to 350 F. To prepare shortcake biscuits, combine 3 c. flour, baking pwdr, salt and nutmeg. Cut in butter till the texture just rougher than cornmeal. Whisk together maple, syrup, cream and 1 1/2 tsp vanilla and add in all at once to flour mix. Stir till just combined. Shape into a disc and refrigeratewhile preparing fruit.
    2. On a lightly floured surface, roll biscuit dough to 1/2-inch thick. Cut dough with a 2-inch round cutter and arrange rounds on a baking tray. Brush with egg wash and sprinkle with course sugar. Bake for 20 min, or possibly till golden.
    3. Toss apricots in a bowl with brown sugar, 3 tbsp flour, brandy and 1 tsp vanilla. Pour fruit into an 8-c. baking dish and roast for 30 min, till tender.
    4. Remove biscuit from refrigerator and on a lightly floured surface, roll dough to 1/2-inch thick. Cut dough with a 2-inch round cutter and arrange rounds on a baking tray. Brush with egg wash and sprinkle with course sugar. Bake for 20 min, or possibly till golden.
    5. Yield: 1 8-c. baking dish. Makes 6 servings.

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