by Ann Stettner, Wild Thymes
3/4 cup sugar
1/2 cup Wild Thymes Cranberry Raspberry Sauce
5 tablespoons lemon juice, divided
5 cups strawberries, quartered
4 1/2 cups raspberries
2 1/3 cups chilled whipping cream, divided*
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
Preheat oven to 400 F. Position rack in top third of oven. Melt cranberry raspberry sauce in large skillet with 2 tablespoons water. Mix in 3 tablespoons sugar, 2 tablespoons lemon juice, then berries. Set aside.
Combine 1 cup whipping cream, 2 tablespoons sugar and 1 tablespoon lemon juice in bowl and whip. Cover and chill.
Mix flour, baking powder, salt, nutmeg and 1/3 cup sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together (don’t over mix). Drop dough in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining sugar and bake until golden (about 20-25 minutes). Cool slightly on a rack and then split biscuits in half, filling with berry mixture and cream.
Yield: Serves 6
* For a parve version, KosherEye suggests using a parve whipping cream