Cornmeal Piñon Shortcakes with Berries and Lime Cream

 

Notes: To gild the lily, top shortcakes with whipped cream sweetened with a little caramel syrup and curled strips of lime peel.

What you will need

About 1 1/2 cups all-purpose flour

3/4 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

About 5 tablespoons butter or margarine

1/3 cup caramel ice cream topping

1/3 cup plus 1 tablespoon half-and-half (light cream) or milk

1 large egg

1/4 cup pine nuts

2 tablespoons firmly packed brown sugar

1/8 teaspoon ground cinnamon

1 can (14 oz.) sweetened condensed milk

1/2 cup sour cream

1 1/2 teaspoons grated lime peel (green part only)

1/4 cup lime juice

2 cups raspberries, rinsed and drained

2 cups blueberries, rinsed and drained

2 cups blackberries, rinsed and drained

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