FeA 55 7 MR °
BANK
Freedom of Choice
1/4 salt
4 T. (1/2 stick) butter, cut into pieces
1 cup whipping cream, not whipped
fine grated peel or zest of 1 orange
Apricot Sauce:
1/2cup water
2 pounds apricots or peaches,
unpeeled, halved and pitted
1 cup sugar or to taste
3 T. apricot brandy or schnapps,
optional
Cherry Filling:
6 cups pitted fresh cherries
1 cup sugar, or to taste
1/4 cup water
2 T. cornstarch
3 T. orange juice
3 T. kirsh or other cherry liqueur,
optional
Preheat oven to 375F. Spray a cookie
sheet with non-stick cooking spray or
line with parchment paper. Combine
flour, sugar, baking powder and salt in
the bowl of a food processor and pulse
to mix. Add remaining shortcake ingre-
dients and pulse until just combined.
Turn out dough onto well-floured
work surface. Using well-floured hands,
on a floured surface form dough into a
circle, about 3/4-inch thick. Using a 3-
inch cookie cutter or glass, make circles
of dough (number will depend on diam-
eter of circle.) Gather excess dough and
repeat until all the dough is used.
Place shortcake rounds on the pre-
pared baking sheet and bake for 20 min-
utes or until shortcakes are firm to the
touch. Remove from oven to cool.
Make sauce: combine water, apricots
and sugar in a medium saucepan over
medium-high heat. Bring the liquid to a
boil, reduce heat, cover the pan and
cook apricots, stirring occasionally, for
15 minutes, or until mushy. Remove
from heat, cool slightly and transfer the
fruit with a slotted spoon to the bowl of
a food processor. Discard remaining
water. Process the fruit until smooth and
stir in liqueur, if using.
Make cherry filling: Combine cher-
ries, sugar and water in a large saucepan
over medium-high heat. Bring the liquid
to a boil, reduce heat and cover the pan.
Cook for 10 minutes stirring occasional-
ly. Meanwhile, dissolve the cornstarch
with the orange juice in a small bowl.
Add the mixture to the hot cherries and
cook, stirring frequently, until the mix-
ture is thickened and clear. Remove
from heat, stir in the kirsch and let cool.
To serve, split the shortcakes in half
horizontally. Place the split the short-
cakes on individual plates. Spoon one-
eighth of the cherry mixture over the
bottom halves of the shortcakes and
replace the tops. Spoon the apricot
sauce around the shortcakes. Makes 8
servings.
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6/14
2002
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