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Pink Grapefruit Shortcake




Source of Recipe


cookbookcookery






List of Ingredients



• 3 large pink grapefruit, such as Ruby Red or Rio Star, peeled,
  
• 1/2 cup granulated sugar, plus 2 tablespoons
  
• 2 cups flour
  
• 1 tablespoon baking powder
  
• 1 teaspoon salt
  
• 4 tablespoons ( 1/2 stick) cold unsalted butter, cut into 4 pieces
  
• 1/4 cup minced candied ginger
  
• 2/3 cup whole milk
  
• 1 1/4 cups heavy cream
  
• 2 tablespoons confectioners' sugar
  






Instructions



1. Preheat oven to 400 degrees. In small bowl, combine grapefruit sections and 1/2 cup sugar. Stir gently and let stand at room temperature 1 hour.
   
   
2. In food processor, combine flour, 2 tablespoons sugar, baking powder and salt. Pulse once or twice to combine. Add butter and candied ginger and process just until mixture resembles rolled oats. Transfer to medium bowl. Using fork, gradually stir in milk until mixture forms a soft dough.
   
   
3. On lightly floured board, pat dough out to a 1/2-inch thickness. Using 3-inch round cookie cutter, cut into rounds. Transfer to ungreased baking sheet and bake until golden brown, about 15 minutes.
   
   
4. In deep bowl, beat heavy cream with confectioners' sugar until soft peaks form. To serve, split shortcakes and spoon sweetened grapefruit onto
   bottom cake. Top with whipped cream and more fruit. Replace the top of shortcake. Serve warm or at room temperature.
   
   






Final Comments


Serves 8

Note: When peeling and segmenting grapefruit, use a sharp knife. Cut off the very top and bottom of grapefruit. Place the fruit on cutting board and cut rind and pith from the flesh, starting at top and following the curves down. Hold grapefruit over bowl and, using a paring knife, cut out each section of fruit by inserting knife blade between flesh and
membrane on both sides.