Pumpkin Shortcakes With Winter Fruit Compote Recipe

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• 1/2 c ruby port
• 1/4 c water
• 1/4 c granulated sugar
• 1 (3-inch) cinnamon stick
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
•  Compote:
• 1/2 c canned pumpkin
• 3/4 tsp ground cinnamon
• 1 tsp granulated sugar
•  Remaining ingredient:
• 2 c all-purpose flour (about 9 oz)
• 2 tsps baking powder
• 1/2 c water
• 1 (8-oz) package dried mixed fruit
• 1/4 c chilled butter, cut into small pieces
•  Cooking spray
• 2 star anise
• 1/3 c packed brown sugar
•  Shortcakes:
• 1/2 c 1% low-fat milk
• 10 tbsp crème fraîche

• Step #1 To prepare compote, mix first 5 ingredients in a medium saucepan over medium-high heat.
• Step #2 Bring to a boil, stirring until sugar dissolves.
• Step #3 Stir in fruit.
• Step #4 Reduce heat to medium; simmer 5 mins or until fruit is tender & liquid is slightly thick.
• Step #5 Pour into bowl; cover & chill at least 3 hrs.
• Step #6 Discard anise & cinnamon stick.
• Step #7 Preheat oven to 375°.
• Step #8 To prepare shortcakes, spoon pumpkin onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
• Step #9 Cover up with extra paper towels; let this stand 10 mins.
• Step #10 Scrape into a medium bowl using a rubber spatula.
• Step #11 Add milk & 1/4 c water, stirring to mix.
• Step #12 Lightly spoon flour into dry measuring c; level with a knife.
• Step #13 Combine flour & next 5 ingredients (through nutmeg) In a large-ish bowl, stirring with a whisk; cut in butter with a pastry mixer or 2 knives until butter pieces are pea-sized.
• Step #14 Add pumpkin mixture; stir just until moist.
• Step #15 Drop dough by level 1/4 c measures 2 inches apart onto a baking sheet coated with cooking spray.
• Step #16 Flatten dough to 1/2-inch thickness using lightly floured hands.
• Step #17 Sprinkle top evenly with 1 tsp granulated sugar.
• Step #18 Bake at 375° for 15 mins or until golden.
• Step #19 Remove from pan; cool on a wire rack.
• Step #20 Split shortcakes in half horizontally using a serrated knife.
• Step #21 Spoon about 1/4 c compote over bottom half of each shortcake; top each serving with 1 tbsp crème fraîche & top of shortcake.
• Step #22 Shortcake Tips:When mixing the dough for shortcakes, use a light hand & work quickly for the most tender cakes.
• Step #23 If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
• Step #24 Use a serrated knife to split the shortcakes.
• Step #25 It will cut through the cakes without crumbling them.
• Step #26 You can bake the shortcakes up to a day ahead.
• Step #27 Cool completely, & store at about room temp In a large-ish zip-top plastic bag.
• Step #28 To reheat, wrap in foil wrap & heat at 350° for 10 mins.
• Step #29 To freeze shortcakes, cool them completely, place this in a heavy-duty zip-top plastic bag, & freeze up to two months.
• Step #30 Thaw at about room temp, then reheat as instructed above.
• Enjoy the Pumpkin Shortcakes with Winter Fruit Compote recipe

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