Elements: freshly baked biscuit, cherry puree, bing cherry compote, Rainier cherry, gooseberry, mint, amaretto whipped cream
Ingredients
To make ahead
- 4 Shortcake Biscuits (recipe on page 15)
- ½ cup Cherry Puree (recipe on page 15)
- 1 cup Cherry Compote (recipe on page 15)
For assembly
- 16 Rainier cherries, pitted and halved
- 16 red cherries, pitted and halved
- 16 gooseberries, halved
- 2 tablespoons sugar
- 3 cups amaretto whipped cream (recipe on page 15), divided
- Fresh mint for garnish
Preparation
Prepare the Biscuits, Cherry Puree and Cherry Compote (recipes follow).
To assemble the dish: Toss the cherries and gooseberries in the sugar and let sit for 10 minutes. Spoon puree onto each of 4 plates. Cut biscuits open and place bottom halves of the biscuits on the puree. Spoon ¼ cup cherry compote onto each biscuit half. Top with whipped cream, place the biscuit top over the whipped cream. Top with more whipped cream and spoon the macerated fruit all over. Garnish with mint and serve.
