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 teaspoon sugar
- 1 large fresh pineapple, peeled, cored, cut in 1/2-inch pieces,
- and sprinkled with 1/4 cup sugar
- Basic Shortcake (see recipe)
- Whipped cream
Companion recipe: Basic Shortcake Biscuits
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 teaspoon sugar until combined. Spread the nuts on a baking sheet lined with parchment paper or foil and bake 13-15 minutes in a 325 degrees F 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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
442 calories; 20g total fat; 41mg cholesterol; 17mg sodium; 69g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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