Pumpkin Shortcakes with Winter Fruit Compote

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup brown sugar packed
• 0.3 cup butter chilled cut into small pieces
• 0.5 cup pumpkin canned
• 1 stick cinnamon (3-inch)
• 10 tablespoon crème fraîche 
• 8 ounce fruit mixed dried
• 9 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon granulated sugar 
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 0.5 cup milk 1% low-fat
• 0.5 cup ruby port 
• 0.5 teaspoon salt 
• 2  star anise 
• 0.3 cup water 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• aluminum foil
• ziploc bags
• spatula
• measuring cup
• serrated knife

Directions

1. To prepare compote, combine first 5 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Stir in fruit. Reduce heat to medium; simmer 5 minutes or until fruit is tender and liquid is slightly thick.
2. Pour into bowl; cover and chill at least 3 hours. Discard anise and cinnamon stick.
3. Preheat oven to 37
4. To prepare shortcakes, spoon pumpkin onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes.
5. Scrape into a medium bowl using a rubber spatula.
6. Add milk and 1/4 cup water, stirring to combine.
7. Lightly spoon flour into dry measuring cups; level with a knife.
8. Combine flour and next 5 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until butter pieces are pea-sized.
9. Add pumpkin mixture; stir just until moist. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray. Flatten dough to 1/2-inch thickness using lightly floured hands.
10. Sprinkle evenly with 1 teaspoon granulated sugar.
11. Bake at 375 for 15 minutes or until golden.
12. Remove from pan; cool on a wire rack.
13. Split shortcakes in half horizontally using a serrated knife. Spoon about 1/4 cup compote over bottom half of each shortcake; top each serving with 1 tablespoon crme frache and top of shortcake.
14. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
15. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
16. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.
17. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.