As
seen in the StarChefs ad
Yield:
8 servings
Compote
-
2 pounds boysenberries, fresh or frozen
- ½-¾
cup sugar, to taste
- 1½
cups orange juice
-
1/8 teaspoon nutmeg, freshly grated
-
2 Tablespoons cornstarch
- 1/3
cup warm water (to dissolve cornstarch)
Biscuits
- 3
cups plus 3 Tablespoons unbleached pastry flour or all-purpose
flour
- ½
cup plus 6 Tablespoons sugar
- 1½
teaspoons salt
- 4½
teaspoons baking powder
- 2¼
cups whipping cream
Whipped
Cream
- ¾
cup whipping cream
- ¼
cup crème fraîche or sour cream
- Powdered
sugar for dusting
For
the compote, in a large saucepan, combine the boysenberries, sugar
to taste, orange juice and nutmeg. Dissolve the cornstarch in
the warm water and set aside. Bring the fruit mixture to a boil
and remove from heat. Pour about half of the cornstarch liquid
into the boysenberry mixture and return the saucepan to the heat.
Whisking constantly, bring the compote back to a boil. The compote
should be thick enough to coat the back of a spoon. If necessary,
add the remaining cornstarch in the same manner as before. Keep
warm.
Preheat
oven to 350°F. In a large mixing bowl, combine the flour, 6 tablespoons
sugar, salt and baking powder. Make a well in the center and pour
in the cream. Using one hand draw in the dry ingredients mixing
until just combined. The dough will be very sticky. Wash and dry
your hands and dust them with flour. Pick up sixteen irregular
shaped pieces of dough slightly larger than a walnut and drop
them one inch apart on a parchment-lined baking sheet. Sprinkle
tops of biscuit mounds with remaining sugar. Bake for 30-35 minutes
until nicely browned.
For the whipped cream, in a large, chilled bowl using a balloon-style
whisk combine whipping cream and the crème fraîche or sour cream
and whip it stiff.
To serve, slice each biscuit in half horizontally. Spoon the warm
compote into eight large soup plates. Place two biscuit bottoms
in each plate. Spoon about two tablespoons of whipped cream onto
each biscuit bottom and replace the tops. Dust with powdered sugar.
