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Nw England Apple Shortcake and Zested Cream

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Submitted by: dnoel1724467

 

This is a traditional New England apple dish prepared during the apple harvest, then served again on the holidays.
 

Ingredients

  • Extras:
  • Have on hand softened butter and freshly ground nutmeg, for serving
  • Shortcakes:
  • 2 cups sifted flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp sugar
  • 1/3 cup butter flavored shortening
  • Approx 2/3 cup whole milk
  • New England Apple Mixture:
  • 4 medium-size Rome Beauty apples
  • 1 cup sugar
  • 2 cup water
  • 1/2 tsp salt
  • 2 cinnamon sticks, about 2 inches long
  • 2 slices fresh lemon
  • Pinch of nutmeg
  • Zested Whipped Cream:
  • 1 Tbsp sugar
  • 1 cup heavy cream, whipped
  • 1 Tbsp fresh orange zest

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Method

Preheat oven at 450 degrees F. Sift together the first four ingredients. Add shortening and cut it in until crumb consistency. Stir in enough milk to make a soft dough. Knead about 20 seconds on a lightly floured pastry board. Roll dough into 1/2 inch thickness. Shape with a 3 inch apple-shaped biscuit cutter. Transfer to cookie sheet and bake in preheated oven for about 12 minutes. Wash, peel, core and quarter apples. Cut quarters in half lengthwise and set aside. Combine the next 5 ingredients in a 1 1/2 qt. heavy duty saucepan. Mix well and bring to boiling point. Add apples. Cover and cook 10 minutes or until apples are tender, stirring once or twice, try not to break apples. Turn off heat and let apples stand, covered 5 minutes. Remove apples from syrup, being cautious not to break apples apart. Boil syrup until thick. Return apples to syrup. To prepare cream sauce, add vanilla extract, sugar and fresh orange zest to heavy cream. Beat with electric beater until it stands in soft, stiff peaks. Cut biscuits in half with a serrated knife and spread softened butter on the warmed biscuits. Spoon some of the apples and syrup over each buttered bottom biscuit. Top with remaining biscuit halves and spoon more apples and sauce over top. Serve with whipped cream or a scoop of premium French vanilla ice cream, softened. Lightly dust the tops of each serving with freshly ground nutmeg.

 

Notes: There are endless toppings and garnishments you should feel free to experiment with.

 

Number of Servings: 6

 

Submitted by: dnoel1724467 ()

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