WINTER CITRUS SKILLET SHORTCAKE
Makes 6 to 8 servings (photo on page 58)
Forgo the fuss of making individual desserts with this easy pat-in-the-pan dough that bakes up to one large shortcake. Simply slice and serve!
6 navel oranges
4 grapefruits
¾ cup plus 1 tablespoon granulated sugar, divided
3 cups self-rising flour
½ teaspoon kosher salt
1 cup sour cream
½ cup heavy whipping cream
¼ cup unsalted butter, melted and cooled
1½ cups cold heavy whipping cream
2 tablespoons confectioners’ sugar
1. Zest oranges to measure 2 teaspoons zest; reserve zest.
2. Peel oranges and grapefruits. Working over a large bowl, section oranges and grapefruits into bowl; squeeze citrus membranes into bowl with fruit, discarding seeds. Stir ¼ cup granulated sugar into fruit; cover and reserve.
3. Spray a 10-inch cast-iron skillet with cooking spray.
In a large bowl, whisk together flour, salt, ½ cup granulated sugar, and 1 teaspoon reserved
