Recipe
Breakfast
Plum Shortcakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 plums, pitted and chopped | ||
| 2 tbsp. Hy-Vee butter, cut into small pieces | ||
| ½ c. Hy-Vee orange marmalade | ||
| 1 tsp. almond or vanilla extract | ||
| 2 (4.5 oz each) pkg shortcakes | ||
| ½ c. frozen Hy-Vee whipped topping, thawed | ||
| Sliced almonds, optional |
Directions
- Preheat grill to medium (300 to 350 degrees). Cut two 12-by-18-inch sheets of foil. Place half the plums in the center of each sheet; dot with butter. Fold up sides of foil and seal tops to form 2 packets. Place packets on a baking sheet.
- Place baking sheet on grill rack. Grill 8 to 10 minutes. Remove baking sheet from grill.
- Meanwhile, place marmalade in a medium microwave-safe bowl; microwave on HIGH 45 to 60 seconds or until melted. Stir in almond extract.
- Carefully open foil packets; add plums to marmalade in bowl; stir. Spoon plum mixture on each shortcake. Top with 1 tablespoon whipped topping. Sprinkle with almonds, if desired, and serve immediately.
Recipe Source:
Try-Foods International.