Lemon Date Shortcakes with Nectarines and Raspberries

LEMON DATE SHORTCAKES WITH NECTARINES AND RASPBERRIES

SHORTCAKES--- 2 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 6 tbs unsalted butter, in bits 3/4 cup diced dates 1 tsp lemon zest 1 cup buttermilk 1 tbs lemon juice 2 tbs sugar FILLING--- 3/4 cup sugar pinch of salt 1/2 cup water 1 tbs lemon juice 4 nectarines, thinly sliced 6 oz container red raspberries 1 1/2 cups heavy cream, whipped

SHORTCAKES---Heat oven to 425 degrees.* Line a baking sheet with parchment paper. Combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse meal, stir in dates and lemon zest, then buttermilk, until a soft dough forms.

Turn dough out onto a floured surface, knead several times to bring dough together. Roll out to 3/4 inch thickness. With floured 2 1/2 inch round biscuit cutter, cut out 8 shortcakes. Transfer to baking sheet. Brush tops with lemon juice and sprinkle with sugar. Bake 14 min. or until golden brown. Let cool.

FILLING---Boil sugar, salt, water and lemon juice 6 min. until syrup turns pale golden. Remove from heat and cool. Stir in fruit.

To Serve, split shortcakes, spoon some syrup onto cut sides. Place shortcake bottoms on plates, spoon on fruit mixture. Top with whipped cream. Replace shortcake tops. MAKES 8 SERVINGS.*

Contributed by:

 * Catsrecipes Y-Group