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1
In a large bowl, combine the all-purpose flour, rice flour and sugar.
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2
Using a pastry cutter or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
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3
Add the macadamia nuts, vanilla and almond extracts and milk and stir just until a dough begins to form; do not overwork the dough.
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4
Form two-thirds of the dough into a 9-inch disk and shape the remaining piece into a 7-inch log.
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5
Wrap each piece in plastic and refrigerate for 1 hour or for up to 2 days.
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6
Preheat the oven to 400.
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7
Set the disk of dough on a lightly floured baking sheet and let stand at room temperature for 15 minutes to soften slightly.
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8
Form the log of dough into 3/4-inch balls and gently press the dough balls around the edge of the top of the shortbread.
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9
Bake for about 40 minutes, or until golden brown.
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10
In a large saucepan, combine the water, sugar, sherry, clove and cinnamon stick.
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11
Bring to a boil over moderately high heat, stirring occasionally, until the sugar dissolves completely.
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12
Remove the clove and cinnamon stick and add the plums and mango.
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13
Simmer over moderate heat until the fruit is barely tender, about 5 minutes.
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14
Add the berries and simmer for 3 minutes longer.
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15
Transfer the compote to a bowl to cool slightly.
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16
Heat a nonstick skillet.
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17
Add the banana and sugar and stir over moderate heat until the sugar melts and caramelizes about 3 minutes.
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18
Let cool completely.
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19
Transfer the caramelized banana to a blender.
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20
Add the cream, molasses, honey and cinnamon and blend until smooth.
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21
Transfer to a bowl.
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22
To serve, cut the shortbread into 10 wedges with a serrated knife.
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23
Spoon the fruit compote into 10 shallow bowls and top with a wedge of shortbread and a dollop of banana cream.
