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Pineapple, Caramel, and Roasted Macadamia Nut Shortcakes

Source: Fine Cooking - Issue No. 03
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Active Time:  25 Minutes
Total Time:  55 Minutes
  Enough for 8 biscuits
Shortcake goes Hawaiian with fresh pineapple and roasted macadamia nuts, all bathed in sweet, amber caramel.
For the Sauce:
2 1/4 cups sugar
1 cup heavy cream
For the Shortcake:
2/3 cup macadamia nuts, salted or unsalted
1/2 beaten egg white
1 tsp. sugar
1 large fresh pineapple, peeled, cored, cut in 1/2-in. pieces, and sprinkled with 1/4 cup sugar
Basic Shortcake (see recipe)
Other necessary recipes:
Basic Shortcake Biscuits
Pineapple, Caramel, and Roasted Macadamia Nut Shortcakes Recipe at
FOR THE SAUCE: Put 2 1/4 cups sugar in a large, heavy pan and heat, stirring constantly with a wooden spoon, until the sugar is melted (there will be lumps). Keep stirring until all the lumps disappear and the sugar is a medium-dark amber. Remove from the heat and carefully stir in 1/4 cup heavy cream. (The caramel will spatter, so stand back.) Add the rest of the cream and stir until completely smooth. Keep warm until ready to serve; store extra caramel sauce in the refrigerator for up to a month.

FOR THE SHORTCAKE: Glaze and roast the macadamia nuts. Stir the nuts, egg white, and 1 tsp. sugar until combined. Spread the nuts on a baking sheet lined with parchment paper or foil and bake 13 to 15 min. in a 325-degree oven. Cool completely.

Split the biscuits by pulling them apart, and place the bottom of the biscuit on the serving plate. Gently spoon the pineapple and caramel sauce onto the biscuit and top with a small amount of whipped cream. Put the remaining biscuit half on top of the fruit and spoon more pineapple and caramel sauce on top. Add another dollop of whipped cream and garnish with the macadamia nuts and chunks of pineapple. Serve immediately.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pineapple Desserts
Nutrition Facts per Serving
Yield:   Enough for 8 biscuits
Calories: 442
Fat. Total: 20g
Fiber: 2g
Carbohydrates, Total: 69g
Sodium: 17mg
% Cal. from Fat: 41%
Cholesterol: 41mg
Protein: 2g
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