Warm Shortcake with Winter Fruit Compote

Categories: Cakes & fro, Fruit, Vegan, Vegetarian
Yield: 8 servings

---------------------------------SHORTCAKE---------------------------------
1 2/3 c Unbleached all-purpose flour
1/2 ts Baking soda
1/8 ts Sea salt
2/3 c Maple syrup
3/4 c Water
1/3 c Corn kernels; fresh or
-frozen
1/2 ts Vanilla extract
1/4 ts Lemon juice

----------------------------WINTER FRUIT COMPOTE----------------------------
3/4 c Port wine
3 c Fresh cranberries; (12 oz)
2 Fuyu persimmon; finely
-diced, or apples
2 Pears; peeled and finely
-diced
1/2 c Sucanat; or brown sugar
1/2 c Apple juice
1/2 ts Ground allspice
2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 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 8-inch 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 EAT-LF Digest by "Ellen C." on Jan 11,
1999,
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