Recipe - Warm Shortcake With Winter Fruit Compote

SHORTCAKE
1 2/3 cup Unbleached allpurpose flour
One half teaspoon Baking soda
1/8 teaspoon Sea salt
2/3 cup Maple syrup
Three fourths cup Water
1/3 cup Corn kernels; fresh or
frozen
One half teaspoon Vanilla extract
One fourth teaspoon Lemon juice

WINTER FRUIT COMPOTE
Three fourths cup Port wine
3 cup Fresh cranberries; (12 oz)
2 Fuyu persimmon; finely
minced , or apples
2 Pears; peeled and finely
minced
One half cup Sucanat; or brown sugar
One half cup Apple juice
One half teaspoon Ground allspice
2 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg
One half Vanilla beans; split; use
pulp, or 2 tsp vanilla
extract
1 One inch piece fresh ginger

To Make the Shortcake:

Preheat oven to 350F. Lightly oil and 8inch square or round cake pan. Sift
the flour and baking powder into a large bowl. Stir in the salt. In a
blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the
wet ingredients into the dry ingredients and mix well. Pour into the
prepared pan.

Bake for 40 45 minutes, or until the cake is golden brown and cake tester
comes out clean. Let cool. Cut into 8 pieces.

To make the compote:

In a large saucepan, combine the port and cranberries and simmer for 7
minutes, or until the cranberries are all popped open. In a blender, puree
half of this mixture. Add the persimmons, pear, sugar, apple juice, and all
the seasonings to the cranberries in the pan. Mix well and simmer for 15
20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep
warm. Warm the cake just before serving. Spoon an eight of the compote on
top of each shortcake.

Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g
Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 1 Fruit; 2 Other Carbohydrates

Recipe by: The Millennium Cookbook

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jan 11,
1999, converted by MM_Buster v2.0l.