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Cinnamon Shortcake with a Twist on a Peach Melba Compote

Created by Kchurchill5 on August 4, 2013

1/2 cup blueberries (fresh)
1 cup red raspberries
2 tablespoons sugar-free raspberry preserves (I prefer sugar free)
1 1/2 to 2 tablespoons cinnamon sugar (I use a mix of 2 to 1; 2 parts sugar, 1 part cinnamon - this depends on how sweet the fruit it)
Garnish - whipped cream (you can also use a premade whipped topping):
1 cup heavy whipping cream
1 teaspoon vanilla extract
Pinch of sugar

Step 1: Fruit ... Add the cinnamon, sugar, and raspberry preserves to a small bowl and mix to combine. As mentioned, I usually mix the sugar and cinnamon first 2-1 ratio; then, add as much as needed - which, depends on the sweetness of the fruit. Then, add the fruit, and toss to incorporate all the ingredients - go easy, you do NOT want to end up with 'mashed' fruit. Let the fruit set for 30 minutes, as you prepare the shortcake. I like the fruit served room temperature, but you can refrigerate it if you want.
Step 2: Shortcake ... Add all the ingredients to a small bowl and mix until combined. Add heaping spoons of the mix to a sheet pan lined with a sil-pat or parchment paper.
Step 3: Bake ... In a 425 degree oven, on the middle shelf, for 10-15 minutes until golden brown.
Step 4: Whipped Topping ... You can make your own; or, you can use a pre-made topping. I prefer to make my own topping. Add the cold cream, sugar, and vanilla to a bowl, and mix on high speed with a stand or hand held mixer until you have stiff peaks. Cover with plastic wrap, and refrigerate until ready to use.
Step 5: Serve and ENJOY! ... Cut your shortcakes in half (top and bottom), and plate. Top with the fruit compote, and finish with a dollop of the whipped cream. Absolutely delicious and decadently good!! Perfect for brunch or dessert.