Okay, this is an easy dessert, but that doesn't mean that it's ho hum. In fact, this Baked Pineapple Shortcake is really, really good and, although a "comfort food" dessert, it's special enough for company. But don't wait to make it. Your family will appreciate you much more if you make it tonight (or tomorrow). The bottom of the shortcake is, well, what shortcake is supposed to be: a soft, biscuit-like layer. On top of the shortcake goes the pineapple and a juice-sugar mixture. No, you don't have to use fresh pineapple. The canned stuff will do nicely. The dessert needs about 45 minutes to bake and at least 15 minutes to cool. Then serve the Pineapple Shortcake warm and topped with vanilla ice cream. Really. You'll be more than glad you made the shortcake, weeknight or not. It is just soooo good!
Baked Pineapple Shortcake -- Serves 6+
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of sugar, divided
2 tablespoons of butter
2/3 cup of buttermilk (or regular milk, if you don't have it)
1 20-ounce can of crushed pineapple
Lots of vanilla ice cream
Preheat the oven to 350 degrees and coat a large baking dish (2 quarts or so or a 10-inch pie dish--don't use a 9-inch pie dish unless you want to clean your oven soon) with non-stick cooking spray. Stir together in a large bowl the flour, baking powder, salt, and 1/2 cup of sugar. Cut the butter into small pieces and cut it into the flour mixture with a fork. Stir in the milk until everything is combined. Dump the mixture into the prepared baking dish and smooth it out evenly. Drain the pineapple, reserving the juice, and then spread the pineapple evenly over the dough layer. Sprinkle the remaining 1/2 cup of sugar evenly over the pineapple. Measure the reserved juice from the pineapple and add enough hot water to make 1 1/2 cups. Pour the juice/water mixture over the pineapple/dough in the baking dish. Bake the dessert for about 45 minutes or until bubbly and just starting to brown. Let the Baked Pineapple Shortcake cool for at least 15 minutes and serve it warm with lots of ice cream. Whipped cream will do if you really don't have/want ice cream, but, I'm telling you, ice cream is much, much better on this dessert! This is a comfort food dessert, folks!
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