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Spiced Plum Shortcakes

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Ingredients

  • BISCUITS:
  • 2 cups all-purpose flour
  • 1/4 cup chopped crystallized ginger
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 6 tablespoons chilled unsalted butter cut 1/2" cubes
  • 3/4 cup half-and-half
  • SPICED PLUMS:
  • 1/4 cup unsalted butter - (1/2 stick)
  • 2 pounds dark red or purple plums halved, pitted, and cut into 1/2" slices
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • WHIPPED CREAM:
  • 1 cup chilled whipping cream
  • 2 teaspoons powdered sugar
  • 1/4 cup chopped crystallized ginger
  • Additional powdered sugar

Details

Servings 6

Preparation

Step 1

For Biscuits: Preheat oven to 400 degrees. Whisk first 6 ingredients in medium bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add half-and-half; stir just until dough forms. Gather dough into ball with floured hands. Gently knead 8 times against side of bowl.

Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cookie cutter, cut out 5 biscuits; place on ungreased baking sheet. Gather dough and reroll as needed to make 1 more biscuit.

Bake biscuits until pale golden and tester inserted into center comes out clean, about 15 minutes. Cool 20 minutes. (Biscuits can be made 8 hours ahead; cool completely and store in airtight container at room temperature.)

For Spiced Plums: Melt butter in large skillet over medium-high heat. Add plums and sugar. Cook until sugar dissolves and becomes syrupy and plums are just tender, stirring constantly, about 6 minutes. Remove from heat. Stir in cinnamon and ground ginger. Cool 5 minutes. (Can be made 4 hours ahead. Let stand at room temperature; rewarm before serving.)

Using electric mixer, beat cream in medium bowl until soft peaks form. Add 2 teaspoons powdered sugar and beat to firm peaks. Fold in crystallized ginger.

Cut biscuits in half; place bottom halves on 6 dessert plates. Top with warm plums, then cream. Cover with biscuit tops. Sift powdered sugar over.

This recipe yields 6 servings.

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