Racin' Raspberry Shortcake (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 5 |
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Ingredients:
3/4 pound raspberries plus more for garnish |
1/2 cup sugar |
1 tablespoon raspberry liqueur (recommended: chambord) |
1 tablespoon orange juice concentrate |
1 teaspoon orange extract |
1 container whipped topping |
10 shortbread cookies (recommended: pepperidge farm chessmen or walkers shortbread) |
1 orange, zested |
Directions:
1. Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.
2. Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.
3. Combine the orange extract and whipped topping and set aside.
4. On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top. Garnish with a dollop of whipped topping, several raspberries and orange zest.
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