Pineapple Rumchata Shortcakes Food

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PINEAPPLE-CITRUS SHORTCAKES



Pineapple-Citrus Shortcakes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Grated zest of 1/2 lime
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
Clear sanding sugar, for sprinkling
1/2 large pineapple, peeled and cut into 1/4-inch-thick chunks
7 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1 cup cold heavy cream
1/4 teaspoon ground allspice

Steps:

  • Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
  • Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
  • Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
  • Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
  • Split each shortcake and fill with the pineapple and whipped cream.

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