MORSELS: SUMMER SHORTCAKES WITH FRESH MAPLE FRUIT SAUCE
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WHAT YOU NEED Eight or so shortcakes, made or boughten, biscuit or cake type, large or small depending on the desired serving size. 1 cup of maple granulated sugar ½ cup maple syrup, Amber Rich or Dark Robust are suggested 4 cups of fruit: strawberries, peaches, raspberries or blueberries 1 pint of heavy cream, whipped
HOW TO DO IT
Wash, hull, pit or slice the fruit( as appropriate to the type you are using,) and cut up into bite size or smaller pieces,( leave some of the fruit whole for garnish) Then coarsely chop and lightly crush( except the blueberries or raspberries – they can merely be crushed or left whole, depending on the size). Combine the maple sugar and maple syrup, and pour over the fruit, stir to combine and refrigerate covered for at least 4 hours or overnight. Assemble the shortcakes( if using the biscuit variety it’ s attractive to cut a slice from the top to serve as a cap.) Ladle fruit over the shortcake, add a dollop of the cream, and if using a cap, add a little more fruit and cream on top, garnishing the completed shortcake with a piece or two of the fruit.
Although the photo is of strawberry shortcake, peaches, raspberries and blueberries are on their way! So enjoy these delights of summer, and if you have preserved some of the summer’ s bounty, you might experiment with using the canned fruits for this recipe once summer is just a memory!
Recipe: Betty Ann Lockhart Photo: Don Lockhart, Perceptions, Inc.
64 U. S. Maple Syrup Almanac 2017