Pineapple Rumchata Shortcakes Recipes

PINEAPPLE RUMCHATA SHORTCAKES

Pineapple RumChata Shortcakes image

This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large egg, room temperature
3/4 cup sour cream
3 tablespoons RumChata liqueur
TOPPING:
1-1/2 cups fresh pineapple, cut into 1/2-inch pieces
3 tablespoons sugar, divided
1 to 2 tablespoons RumChata liqueur
1 teaspoon grated lime zest
1/2 cup heavy whipping cream
1 medium lime, thinly sliced, optional

Steps:

In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, sour cream and RumChata. Add to flour mixture; stir just until moistened., Spoon mixture into 6 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Place jars in a 6- or 7-qt. oval slow cooker; add enough hot water to reach halfway up the jars, about 5 cups. Cook, covered, on high 1-1/2 to 2 hours or until a toothpick inserted in center of shortcake comes out clean., Meanwhile, combine pineapple, 2 tablespoons sugar, RumChata and lime zest. Refrigerate, covered, at least 1 hour. Remove jars from slow cooker to wire racks to cool completely. In a large bowl, beat cream until it begins to thicken. Add remaining 1 tablespoon sugar; beat until soft peaks form., Top shortcakes with pineapple mixture, whipped cream and, if desired, lime slices.

Nutrition Facts : Calories 463 calories, Fat 28g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 442mg sodium, Carbohydrate 47g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE-CITRUS SHORTCAKES

Pineapple-Citrus Shortcakes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Grated zest of 1/2 lime
6 tablespoons cold unsalted butter, cut into small pieces
3/4 cup heavy cream, plus more for brushing
1 large egg
Clear sanding sugar, for sprinkling
1/2 large pineapple, peeled and cut into 1/4-inch-thick chunks
7 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1 cup cold heavy cream
1/4 teaspoon ground allspice

Steps:

Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
Split each shortcake and fill with the pineapple and whipped cream.

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