Last Gasp Of Summer Shortcake #rsc

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large pears
• 1 -2 peach (according to size)
• 2 medium plums (preferably red)
• 1/4 cup dark raisin
• 1 lemon
• 2 tablespoons honey, divided
• 4 ounces sliced almonds, divided
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon rosemary, crushed slightly
• 1 (12 ounce) package refrigerated biscuits (you need 8 little or 4 big ones)
• 4 ounces cream cheese
• reynolds wrap foil (4 pieces)
• 1 cup whipping cream, whipped with
• 2 tablespoons sugar
• 1 teaspoon vanilla (or can of prepared cream)

Recipe

• 1 preheat your oven to 425:.
• 2 fruit:.
• 3 peel the fruit, removing seeds, cores, and stems.
• 4 in a bowl or large measuring cup, cut all the fruit up to about 1” size.
• 5 roll the lemon along the counter for a minute or two so more juice.
• 6 cut the lemon in half, and add 1tbs juice to the fruit.
• 7 add 1tbs honey, cinnamon, nutmeg, and crush the rosemary as you add it. add the raisins, and ¼ cup almonds.
• 8 let this mixture sit while you prepare the shortbread recipe.
• 9 shortbread:.
• 10 soften the cream cheese in a bowl the microwave for about 20-30 seconds. add 1 tbs honey, and the other ¼ cup almonds.
• 11 assembly:.
• 12 lay out the foil and put the biscuits on the foil so there will be a serving on each. using a spoon and a knife spread the cream cheese mixture on each biscuit- dividing evenly among them. add ½ cup of the fruit mixture on top of each biscuit.
• 13 take the top edges of the foil and put together, then fold/roll to close. do the same with the ends to have 4 foil “packages.” put the packages on a cookie sheet and then into the oven.
• 14 cook for about 15 minutes or until the fruit mixture is bubbling and any cream cheese has been incorporated.