Roasted Plum and Kataifi Shortcakes

Name: Roasted Plum and Kataifi Shortcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon cinnamon; 2 Tbsps confectioners sugar, plus more for dusting; 59 milliliters granulated sugar; 237 milliliters heavy cream; 2 Tbsps fresh lime juice; 4 firm plums, each cut into 8 wedges; 142 grams 2/3 cup ricotta cheese , pressed through a fine sieve; 1 Tbsp sugar; 1 Tbsp unsalted butter, softened; 4 Tbsps unsalted butter, melted; 59 milliliters water; 113 grams kataifi, thawed

Roasted Plum and Kataifi Shortcakes requires around 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains around 4g of protein, 27g of fat, and a total of 334 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have cinnamon, butter, kataifi, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

MAKE THE SHORTCAKES: Preheat the oven to 37

Equipment you will use

Oven

Lightly butter a large baking sheet. On a work surface, gently fluff and separate the strands of the kataifi.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Sprinkle with half of the butter and the sugar and cinnamon and toss gently to coat. Cover loosely with plastic wrap while continuing to work.

Ingredients you will need

Cinnamon

Butter

Sugar

Wrap

Equipment you will use

Plastic Wrap

Using a 3-inch ring mold or a large biscuit cutter, shape 1/3 cup of the kataifi into a 3-inch round on the baking sheet. Dip a pastry brush into the remaining butter and tamp down the dough; remove the ring mold. Repeat with the remaining kataifi and butter to make 12 rounds, spacing them evenly on the baking sheet.

Ingredients you will need

Biscuits

Butter

Dough

Dip

Equipment you will use

Baking Sheet

Pastry Brush

Bake for about 15 minutes, or until golden.

Equipment you will use

Oven

MAKE THE FILLING: In a saucepan, combine the water with 3 tablespoons of the granulated sugar and the lime juice and bring to a boil. Cook, stirring, until the sugar dissolves.

Ingredients you will need

Sugar

Lime Juice

Water

Equipment you will use

Sauce Pan

Increase the oven temperature to 45

Equipment you will use

Oven

In a large bowl, toss the plums with the remaining 1 tablespoon of granulated sugar and the butter.

Ingredients you will need

Granulated Sugar

Butter

Plum

Equipment you will use

Bowl

Spread the plums in a roasting pan and roast for about 15 minutes, or until caramelized.

Ingredients you will need

Spread

Plum

Equipment you will use

Roasting Pan

In a medium bowl, combine the ricotta with the 2 tablespoons of confectioners' sugar and 2 tablespoons of the lime syrup. Whip the cream until it holds stiff peaks. Fold into the ricotta.

Ingredients you will need

Powdered Sugar

Ricotta Cheese

Cream

Syrup

Lime

Equipment you will use

Bowl

Set 6 of the kataifi rounds on 6 dessert plates. Top with all but 6 of the plum wedges, most of the ricotta cream, and then the remaining 6 kataifi rounds.

Ingredients you will need

Ricotta Cheese

Cream

Plum

Garnish each shortcake with a dollop of the remaining ricotta cream and a plum wedge.

Ingredients you will need

Ricotta Cheese

Cream

Plum

Drizzle with the remaining lime syrup and dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Syrup

Lime

Serve immediately.

Make Ahead: The recipe can be prepared through Step 3 up to 1 day ahead. Store the kataifi rounds at room temperature in an airtight container between layers of wax paper. Refrigerate the lime syrup. Bring the syrup to room temperature before continuing.

Ingredients you will need

Syrup

Lime

Equipment you will use

Wax Paper