Sweet, Juicy, Tender, Chunks Of Pumpkin In A Spiced Syrup, Spooned Over Buttery Biscuits And Served With Whipped Cream. Serve It Hot And Add French Vanilla Ice Cream If You Like.
Candied Pumpkin Spice Shortcake
1 Standard Sized Japanese Kabocha Pumpkin, peeled, deseeded and Cubed
1 Standard Sized Japanese Kabocha Pumpkin, peeled, deseeded and Cubed
3 cups sugar
1/2 cup Water
2 T Lemon Juice
Put the sugar, water, and lemon juice in a pot, let it all slowly melt on medium, then bring to the boil on high, then add the Kabocha. and top with a Drop Lid to keep all the kabocha under the syrup. Bring back to the boil and reduce heat to medium. Let simmer 10 minutes. Then turn off the heat and cover with the actual pot lid and Set aside for 24 hours.
DO NOT STIR IN ALL STEPS
Pumpkin Spice
1/2 stick Butter
1 cup Brown Sugar, packed
In 24 hours, remove the drop lid, mix the brown sugar and Pumpkin Spice, then add it to the pot, and let boil on medium for 5 minutes, Add the butter, and stir gently. Turn off the heat and let cool.
Serve over Biscuits with Whipped Cream
Biscuits
Preheat an oven to 475F
4 cups White Lily Self Rising Flour
1/2 t Salt
3 cups Heavy Cream
Butter a 9 x 13 pan on bottom.
Mix together the Lilys and Salt, in a large bowl. Add the cream and stir until a shaggy dough forms
Roll up your sleeves and dump this out onto a baking mat, Roll it down to half inch and start cutting out your biscuits. Put em on the baking tray and
Put them in the oven and bake for about 11 or so minutes.
Take them out and let cool a little.
To serve, crack a biscuit open and spoon the pumpkin and caramely syrup over the 2 halves, squirt some whipped cream over it and lightly dust with Pumpkin Spice and enjoy.
There will be lots of syrup. Dont throw it away. Drizzle it on ice cream, pancakes etc.
1/2 cup Water
2 T Lemon Juice
Put the sugar, water, and lemon juice in a pot, let it all slowly melt on medium, then bring to the boil on high, then add the Kabocha. and top with a Drop Lid to keep all the kabocha under the syrup. Bring back to the boil and reduce heat to medium. Let simmer 10 minutes. Then turn off the heat and cover with the actual pot lid and Set aside for 24 hours.
DO NOT STIR IN ALL STEPS
Pumpkin Spice
1/2 stick Butter
1 cup Brown Sugar, packed
In 24 hours, remove the drop lid, mix the brown sugar and Pumpkin Spice, then add it to the pot, and let boil on medium for 5 minutes, Add the butter, and stir gently. Turn off the heat and let cool.
Serve over Biscuits with Whipped Cream
Biscuits
Preheat an oven to 475F
4 cups White Lily Self Rising Flour
1/2 t Salt
3 cups Heavy Cream
Butter a 9 x 13 pan on bottom.
Mix together the Lilys and Salt, in a large bowl. Add the cream and stir until a shaggy dough forms
Roll up your sleeves and dump this out onto a baking mat, Roll it down to half inch and start cutting out your biscuits. Put em on the baking tray and
Put them in the oven and bake for about 11 or so minutes.
Take them out and let cool a little.
To serve, crack a biscuit open and spoon the pumpkin and caramely syrup over the 2 halves, squirt some whipped cream over it and lightly dust with Pumpkin Spice and enjoy.
There will be lots of syrup. Dont throw it away. Drizzle it on ice cream, pancakes etc.
To Gild The Lily, spread British Clotted Cream on the biscuit halves first.
KETO/LOWER CARB:
You can make this lower carb by swapping out the sugars for White and Browned Allulose and using LowCarb Biscuits. Please be aware that the pumpkin chunks will get darker because Allulose browns faster.
KETO/LOWER CARB:
You can make this lower carb by swapping out the sugars for White and Browned Allulose and using LowCarb Biscuits. Please be aware that the pumpkin chunks will get darker because Allulose browns faster.
Note:
Dont do this with standard pumpkins or Butternuts, They are too watery and soft.
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