Winter Fruit Shortcakes
Makes 6 servings
½ cup pomegranate seeds
2 navel oranges, peeled and sectioned
2 pink grapefruits, peeled and sectioned
½ cup sugar, divided
1 ½ cups heavy whipping cream
Basic Shortcakes (recipe follows)
1. In a medium bowl, combine pomegranate seeds, orange sections, and grapefruit sections. Gently stir in ¼ cup sugar. Cover and refrigerate until ready to serve.
2. In another medium bowl, beat cream and remaining ¼ cup sugar with a mixer at medium speed until combined. Gradually increase mixer speed to high, and beat until stiff peaks form. Cover and refrigerate until ready to serve, up to 1 hour.
3. Halve Basic Shortcakes; divide fruit mixture among bottom half of shortcakes. Top with whipped cream and top of shortcakes. Serve immediately.
Basic Shortcakes
Makes 6
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
⅛ teaspoon salt
6 tablespoons cold unsalted butter, cubed
⅔ cup plus 2 tablespoons whole buttermilk, divided
3 tablespoons turbinado sugar
1. Preheat oven to 450°. Line a baking sheet with parchment paper.
2. In a large bowl, stir together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in ⅔ cup buttermilk. (Dough will be crumbly.)
Turn out dough onto a work surface, and knead until dough comes together, about 2 minutes. Roll dough to 1-inch thickness. Using a 2¾-inch round cutter, cut 6 rounds, rerolling scraps as
