For the compote, in a large saucepan, combine the
boysenberries, sugar to taste, orange juice and nutmeg. Dissolve the cornstarch
in the warm water and set aside. Bring the fruit mixture to a boil and remove
from heat. Pour about half of the cornstarch liquid into the boysenberry mixture
and return the saucepan to the heat. Whisking constantly, bring the compote back
to a boil. The compote should be thick enough to coat the back of a spoon. If
necessary, add the remaining cornstarch in the same manner as before. Keep warm.
Preheat oven to 350°F. In a large mixing bowl,
combine the flour, 6 tablespoons sugar, salt and baking powder. Make a well in
the center and pour in the cream. Using one hand draw in the dry ingredients
mixing until just combined. The dough will be very sticky. Wash and dry your
hands and dust them with flour. Pick up sixteen irregular shaped pieces of dough
slightly larger than a walnut and drop them one inch apart on a parchment-lined
baking sheet. Sprinkle tops of biscuit mounds with remaining sugar. Bake for
30-35 minutes until nicely browned.
For the whipped cream, in a large, chilled bowl using a balloon-style whisk
combine whipping cream and the crème fraîche or sour cream and whip it stiff.
To serve, slice each biscuit in half horizontally. Spoon the warm compote into
eight large soup plates. Place two biscuit bottoms in each plate. Spoon about
two tablespoons of whipped cream onto each biscuit bottom and replace the tops.
Dust with powdered sugar.
STRAWBERRY BISCUIT SHORTCAKES: Use
Strawberry Compote instead of Boysenberry:
From
Nancy Silverton's Pastries from the La Brea Bakery
