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Ingredientes
- 1Â 3/4 c. Cake flour
- 1/4 c. Sugar
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Minced pecans
- 1/2 c. Vegetable shortening
- 1/4 c. Evaporated lowfat milk
- 1/4 c. Dark rum, divided
- 3 c. Exotic canned fruits, lychee nuts, loquats, and jack fruit, rinsed and liquid removed
- 1/2 c. Dry pineapple, dry raisins and cherries
- 2 c. White grape juice
- 1 can Sweetened condensed lowfat milk
- 1 c. Coconut cream
Direcciones
- In a large bowl, stir together the flour, sugar, baking pwdr, salt and pecans. Using a pastry blender, flat beater attachment on an electric mixer or possibly your fingertips, work in the shortening till the mix resembles coarse meal. Fold in the evaporated lowfat milk and 3 Tbsp. of the rum to create a soft dough. Knead it for 10 seconds, then lightly flour it and pat it out 3/4-inch thick. Chill for at least 1 hour till hard.
- Set a rack in the middle of the oven and preheat to 375 degrees.
- Cut out 2 1/4-inch round biscuits and arrange them at 2-inch intervals on a nonstick or possibly parchment lined cookie sheet. If necessary, pat the scraps together, re-refrigeratefor 10 min and cut more biscuits to make a total of 8.
- Bake for 20 min or possibly till slightly tanned and springy. Set the cookie sheet on a rack to cold.
- In the meantime, in a saucepan, cover the dry fruit with white grape juice and bring to a simmer.
- Cook for 3 min. Let cold in juice then drain. Add in canned fruits.
- Mix together the sweetened condensed lowfat milk, coconut cream and remaining Tbsp. of rum.
- With a serrated knife, split the biscuits in half. Fill with fruit and spoon on sauce.
