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Pineapple, Caramel, and Roasted Macadamia Nut Shortcakes

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Source: Fine Cooking - Issue No. 03

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Active Time:  25 Minutes
Total Time:  55 Minutes
Yield:  Enough for 8 biscuits

Shortcake goes Hawaiian with fresh pineapple and roasted macadamia nuts, all bathed in sweet, amber caramel.

RECIPE INGREDIENTS

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

DIRECTIONS

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

Nutrition Facts per Serving
Yield: Enough for 8 biscuits

Calories:

442

Fat. Total:

20g

Fiber:

Carbohydrates, Total:

69g

Sodium:

17mg

% Cal. from Fat:

41%

Cholesterol:

41mg

Protein:

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