Cornmeal Piñon Shortcakes with Berries and Lime Cream

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 cups blackberries rinsed drained
• 2 cups blueberries rinsed drained
• 2 tablespoons firmly brown sugar packed
• 5 tablespoons butter 
• 0.3 cup caramel ice cream topping 
• 0.8 cup cornmeal 
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.1 teaspoon ground cinnamon 
• 0.3 cup half-and-half light ( cream)
• 0.3 cup juice of lime 
• 1.5 teaspoons lime zest green grated ( part only)
• 0.3 cup pinenuts 
• 2 cups raspberries rinsed drained
• 0.3 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 14 oz condensed milk sweetened canned

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.
2. In another bowl, beat to blend caramel topping, 1/3 cup half-and-half, and egg.
3. Pour into flour mixture and stir just until moistened.
4. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking.
5. Pat dough into a 6 1/2-inch round.
6. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15-inch baking sheet.
7. Brush shortcake wedges with remaining 1 tablespoon half-and-half.
8. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.
9. Bake in a 375 oven until dark gold, 22 to 25 minutes. Cool on a rack.
10. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.
11. Split shortcakes in half.
12. Place each bottom on a dessert plate.
13. Combine raspberries, blueberries, and blackberries and spoon equally over shortcake bottoms. Spoon lime cream over berries, then place shortcake tops on cream.