INGREDIENTS

INSTRUCTIONS

In a large bowl, stir together the flour, sugar, baking powder, salt and
pecans. Using a pastry blender, flat beater attachment on an electric mixer
or your fingertips, work in the shortening until the mixture resembles
coarse meal. Mix in the evaporated milk and 3 tablespoons of the rum to
form a soft dough. Knead it for 10 seconds, then lightly flour it and pat
it out 3/4-inch thick. Refrigerate for at least 1 hour until firm.
Set a rack in the middle of the oven and preheat to 375 degrees.
Cut out 2 1/4-inch round biscuits and arrange them at 2-inch intervals on a
nonstick or parchment lined cookie sheet. If necessary, pat the scraps
together, re-chill for 10 minutes and cut more biscuits to make a total of
8.
Bake for 20 minutes or until slightly tanned and springy. Set the cookie
sheet on a rack to cool.
In the meantime, in a saucepan, cover the dried fruit with white grape
juice and bring to a simmer.
Cook for 3 minutes. Let cool in juice then drain. Add canned fruits.
Mix together the sweetened condensed milk, coconut cream and remaining
tablespoon of rum.
With a serrated knife, split the biscuits in half. Fill with fruit and
spoon on sauce.
Converted by MC_Buster.
Per serving: 5228 Calories (kcal); 302g Total Fat; (51% calories from fat);
64g Protein; 570g Carbohydrate; 122mg Cholesterol; 2558mg Sodium Food
Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 59
1/2 Fat; 14 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0071
Converted by MM_Buster v2.0n.

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