The best delicious Tres Leches Pecan Shortcakes With Dried Fruit Compote recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tres Leches Pecan Shortcakes With Dried Fruit Compote recipe today!
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1 3/4 c Cake flour
1/4 c Sugar
2 ts Baking powder
1/2 ts Salt
1 c Chopped pecans
1/2 c Vegetable shortening
1/4 c Evaporated milk
1/4 c Dark rum; divided
3 c Exotic canned fruits; lychee
-nuts,
; loquats, and jack
; fruit, rinsed and
; drained
1/2 c Dried pineapple; dried
-raisins and
; cherries
2 c White grape juice
1 cn Sweetened condensed milk
1 c Coconut cream
In a large bowl, stir together the flour, sugar, baking powder, salt and
pecans. Using a pastry blender, flat beater attachment on an electric mixer
or your fingertips, work in the shortening until the mixture resembles
coarse meal. Mix in the evaporated milk and 3 tablespoons of the rum to
form a soft dough. Knead it for 10 seconds, then lightly flour it and pat
it out 3/4-inch thick. Refrigerate for at least 1 hour until firm.
Set a rack in the middle of the oven and preheat to 375 degrees.
Cut out 2 1/4-inch round biscuits and arrange them at 2-inch intervals on a
nonstick or parchment lined cookie sheet. If necessary, pat the scraps
together, re-chill for 10 minutes and cut more biscuits to make a total of
8.
Bake for 20 minutes or until slightly tanned and springy. Set the cookie
sheet on a rack to cool.
In the meantime, in a saucepan, cover the dried fruit with white grape
juice and bring to a simmer.
Cook for 3 minutes. Let cool in juice then drain. Add canned fruits.
Mix together the sweetened condensed milk, coconut cream and remaining
tablespoon of rum.
With a serrated knife, split the biscuits in half. Fill with fruit and
spoon on sauce.
Yields
1 servings
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