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Categories:
cake flour sugar baking powder salt unsalted butter heavy cream fresh cherries honey brown sugar ground cinnamon cornstarch lemon juice unsalted butter unsalted butter heavy cream sugar
Viewed: 60 - Published at: 4 years agoIngredients
- 2 cups cake flour
- 14 cup sugar
- 2 teaspoons baking powder
- 12 teaspoon salt
- 6 tablespoons unsalted butter (chilled, cut into small chunks)
- 34 cup heavy cream
- 2 lbs fresh cherries (pitted)
- 14 cup clover honey
- 14 cup brown sugar
- 14 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons kirsch
- 1 tablespoon unsalted butter (softened)
- 2 tablespoons unsalted butter (chilled, cut into small pieces, plus butter for the pan)
- 2 tablespoons heavy cream
- 2 tablespoons sugar
Method
- Directions:
- Start with the shortcake topping:.
- Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
- Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
- With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
- Gather the dough together and transfer to a lightly floured work surface.
- With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
- With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
- Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
- Refrigerate at least 30 minutes or until needed.
- Now move on to the fruit filling.
- Preheat the oven to 375 degrees F. while you make the filling.
- In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
- Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture.
- Mix thoroughly.
- Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
- Spoon the fruit mixture into the buttered pan.
- Dot its surface with the chilled butter.
- Arrange the chilled shortcake squares neatly on top of the filling in the pan.
- Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
- Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
- Remove from the oven and let it to settle at room temperature for at least 10 minutes.
- To serve:.
- Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
- Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
- Add a scoop of ice cream for each guest who would like one, and serve.
