Don't save shortcakes just for strawberry season. They're also delicious served with other fruits, like this tropical combination.
Recipe information
Yield
Serves 6
Ingredients
For shortcakes
For fruit
Preparation
Make shortcakes:
Step 1
Position rack in center of oven and preheat to 425°F. Line large baking sheet with parchment. Sift first 5 ingredients into large bowl. Rub in butter with fingertips until mixture resembles very coarse meal. Mix in pecans. Whisk milk, 1 egg, sour cream and vanilla in small bowl to blend. Add to flour mixture and toss just until evenly moistened. Using about 1/2 cup dough per shortcake, drop dough onto prepared sheet in 6 mounds. Using floured hands, shape each mound into ball and return to sheet. Brush each with some egg glaze, then sprinkle with additional sugar.
Step 2
Bake shortcakes until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool. (Can be made 4 hours ahead. Rewarm in 350¡F oven 10 minutes before assembling.)
Make fruit:
Step 3
Whisk sugar and butter in heavy large skillet over medium-high heat until butter melts and mixture forms dark caramel sauce, about 4 minutes. Add pineapple and bananas; stir gently until fruit is heated through, about 2 minutes. Remove skillet from heat.
Step 4
Cut shortcakes horizontally in half; place bottoms on 6 plates. Top each with ice cream, then with fruit. Lean shortcake tops against ice cream and serve.
