Butter Pecan Shortcakes with Ice Cream and Caramelized Pineapple and Bananas Recipe

Name: Butter Pecan Shortcakes with Ice Cream and Caramelized Pineapple and Bananas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all purpose flour; 3 tablespoons sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces; 1/2 cup finely chopped pecans; 1/2 cup whole milk; 1 large egg; 1/4 cup chilled sour cream; 1/2 teaspoon vanilla extract; 1 egg yolk beaten with 1 tablespoon milk (for glaze); Additional sugar; 6 tablespoons (packed) golden brown sugar; 3 tablespoons unsalted butter; 1 20-ounce can pineapple slices in juice, drained well, patted dry, cut into 3/4-inch pieces; 2 large bananas, peeled, cut into 1/4-inch-thick rounds; Butter pecan ice cream

Servings: persons

2 cups unbleached all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
1/2 cup finely chopped pecans
1/2 cup whole milk
1 large egg
1/4 cup chilled sour cream
1/2 teaspoon vanilla extract
1 egg yolk beaten with 1 tablespoon milk (for glaze)
Additional sugar
6 tablespoons (packed) golden brown sugar
3 tablespoons unsalted butter
1 20-ounce can pineapple slices in juice, drained well, patted dry, cut into 3/4-inch pieces
2 large bananas, peeled, cut into 1/4-inch-thick rounds
Butter pecan ice cream

1
Position rack in center of oven and preheat to 425F.
2
Line large baking sheet with parchment.
3
Sift first 5 ingredients into large bowl.
4
Rub in butter with fingertips until mixture resembles very coarse meal.
5
Mix in pecans.
6
Whisk milk, 1 egg, sour cream and vanilla in small bowl to blend.
7
Add to flour mixture and toss just until evenly moistened.
8
Using about 1/2 cup dough per shortcake, drop dough onto prepared sheet in 6 mounds.
9
Using floured hands, shape each mound into ball and return to sheet.
10
Brush each with some egg glaze, then sprinkle with additional sugar.
11
Bake shortcakes until golden and tester inserted into center comes out clean, about 18 minutes.
12
Transfer to rack; cool.
13
(Can be made 4 hours ahead.
14
Rewarm in 350F oven 10 minutes before assembling.)
15
Whisk sugar and butter in heavy large skillet over medium-high heat until butter melts and mixture forms dark caramel sauce, about 4 minutes.
16
Add pineapple and bananas; stir gently until fruit is heated through, about 2 minutes.
17
Remove skillet from heat.
18
Cut shortcakes horizontally in half; place bottoms on 6 plates.
19
Top each with ice cream, then with fruit.
20
Lean shortcake tops against ice cream and serve.

828

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups unbleached all purpose flour, 3 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Butter Pecan Shortcakes with Ice Cream and Caramelized Pineapple and Bananas falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Butter Pecan Shortcakes with Ice Cream and Caramelized Pineapple and Bananas

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