Roasted Pineapple Shortcakes
Shortcake isn't just for strawberries. Roasted pineapple and macadamia nuts give this version a Hawaiian twist and perfume the kitchen with a tropical fragrance. Leftover shortcakes freeze well and the pineapple is also great on its own.
Roasted Pineapple Shortcakes
- 1 cup Vanilla Cream, (recipe follows) or “lite” frozen whipped topping, thawed
- 1 1/4 cups all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chilled butter, cut into small pieces
- 1/2 cup buttermilk, or equivalent buttermilk powder
- 1 tablespoon granulated sugar
Roasted Pineapple Filling
- 1/2 cup unsalted chopped macadamia nuts, or unsweetened flaked coconut
- 1 medium pineapple, peeled, cored and cut into bite-size triangles
- 2 tablespoons pineapple juice
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Confectioners' sugar, for dusting
- Prepare Vanilla Cream, if using.
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- To prepare shortcakes: Whisk all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and stir with a fork until the dough just comes together.
- Turn the dough out onto a lightly floured surface; gather together and knead gently 5 or 6 times. Roll to a 1/2-inch thickness and cut out rounds with a 3 1/4-inch cookie cutter (see Equipment Tip). Reroll scraps and cut to make 12 shortcakes total. Place the shortcakes on the prepared baking sheet. Sprinkle with granulated sugar.
- Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool.
- To prepare filling: Spread nuts (or coconut) in a small baking pan and toast in the oven until light golden, 1 to 3 minutes.
- Coat a rimmed baking sheet with cooking spray. Combine pineapple, pineapple juice, honey, ginger and cloves in a large bowl; toss to coat. Spread on the prepared baking sheet. Roast at 450° until the pineapple is lightly browned around the edges and the juices are syrupy, 30 to 35 minutes. Let cool slightly.
- To serve: Split the shortcakes with a serrated knife and place the bottoms on dessert plates. Top each with the pineapple, nuts (or coconut) and a dollop of Vanilla Cream (or whipped topping) and replace the tops. Dust with confectioners’ sugar and serve.
Tips & Notes
- Make Ahead Tip: Store the shortcakes (Steps 2-5) in an airtight container for up to 8 hours.
- If you don't have a 3 1/4-inch cookie cutter, you can use a clean 6-ounce can, such as a tuna or salmon can.
- To peel a pineapple:
- Using a sharp knife, cut off the skin. To remove eyes, following the spiral pattern, cut grooves along the diagonal on either side of the eyes.
Per serving: 249 calories; 11 g fat (5 g sat, 4 g mono); 20 mg cholesterol; 36 g carbohydrates; 5 g protein; 2 g fiber; 168 mg sodium; 150 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value).
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 2 fat (saturated)
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- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Type of Dish
- Desserts, fruit