Tres Leches Pecan Shortcakes with Dried Fruit Compote
- 1 3/4 cups cake flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup vegetable shortening
- 1/4 cup evaporated milk
- 1/4 cup dark rum, divided
- 3 cups exotic canned fruits, lychee nuts, loquats, and jack fruit, rinsed and drained
- 1/2 cup dried pineapple, dried raisins and cherries
- 2 cups white grape juice
- 1 can sweetened condensed milk
- 1 cup coconut cream
In a large bowl, stir together the flour, sugar, baking powder, salt and pecans. Using a pastry blender, flat beater attachment on an electric mixer or your fingertips, work in the shortening until the mixture resembles coarse meal. Mix in the evaporated milk and 3 tablespoons of the rum to form a soft dough. Knead it for 10 seconds, then lightly flour it and pat it out 3/4-inch thick. Refrigerate for at least 1 hour until firm. Set a rack in the middle of the oven and preheat to 375 degrees. Cut out 2 1/4-inch round biscuits and arrange them at 2-inch intervals on a nonstick or parchment lined cookie sheet. If necessary, pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8. Bake for 20 minutes or until slightly tanned and springy. Set the cookie sheet on a rack to cool. In the meantime, in a saucepan, cover the dried fruit with white grape juice and bring to a simmer. Cook for 3 minutes. Let cool in juice then drain. Add canned fruits. Mix together the sweetened condensed milk, coconut cream and remaining tablespoon of rum. With a serrated knife, split the biscuits in half. Fill with fruit and spoon on sauce.
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