Caramelized Pineapple Shortcakes with Vermouth Whipped Cream
Why should strawberries have all the fun? Shortcakes are an amazing vessel for so many different types of fruit. Now that the fruit producing summer is almost upon us, the shortcake options are limitless. Blueberry Balsamic, Spiced Apple, Raspberry Apricot…great, now I just want to stop typing and go bake some more! There is a good chance there will be more bake good posts shortly.
2 cups of flour
1/4 cup sugar
1/8 tsp salt (pinch)
2 1/2 tsp baking powder
1 stick unsalted chilled butter, cut into small cubes
3/4 cup heavy cream
2 egg yolks
1/4 tsp butter extract
I large pineapple, rind and core removed, diced
2 tbs butter
1/2 cup packed brown sugar
3/4 cup white sugar
1 cup heavy cream
1/2 cup white sugar
2 tbs vermouth
This is the Pineapple that inspired this dessert. He was delivered to me in my weekly produce delivery from Love Deliveries out of Venice Beach. He just sat on the counter begging to be used (cue Bill Withers “Use Me”)
Preheat oven to 350. In a large bowl, whisk the flour, sugar, salt and baking powder together. Add the butter cubes and mash it through with your fingers until all the butter cubes are completely mixed.
In a small bowl, add the cream, yolks and butter extract and mix until well combined. Add the cream mixture to the flour mixture and stir with a fork until just combined, don’t over mix of your dough will be tough.
Just knead the dough three times. Three times? You ask. Yes, that’s my magic Shortcakes dough kneading number. Two isn’t enough and four may just be too many. Roll a rolling pin over Dough Lump, one or two times in each direction, or until the dough is about one inch thick. Then cut out circles with a 3 inch biscuit cutter. This will make about 9.
Stir constantly until the sugar and butter has reduced so much that it looks like the pan only contains pineapple and frothy bubbles, about 10-15 minutes. Remove from heat to check the consistency, you want the caramel sauce thick and to leave a large track when you drag your spatula through it.
Whipped cream: In a stand mixer, add all the whipped cream ingredients. Mix on high with the whisk attachment until stiff peaks form, about 4 minutes. I love the subtle flavor of vermouth. It really is an over looked liquor with a nice finish and should not just be relegated to martinis. Next time your are looking for a nice smooth drinkin’ liquor, try vermouth on the rocks with a lemon. This is the one I use for baking and stressful days:http://www.melandrose.com/istar.asp?a=6&id=91496&utm_source=Vinquire&utm_medium=WineFeed&utm_content=Dolin+Blanc+Vermouth&utm_campaign=base&v_traceback=c0405_0531_f0501_0253
Once the shortcakes are baked and cooled, cut them in half the long way. I stacked them up in this order, using 3 shortcake halves: Shortcake, pineapples with sauce, whipped cream, repeat. Then top with a final shortcake.