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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

RASPBERRY-APRICOT SHORTCAKES

Serves: 10

2 pounds apricots, pitted, cut into 1/3-inch thick wedges
1 cup sugar
1 cup water plus 1 tablespoon
1 teaspoon unflavored gelatin
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
10 warm cinnamon biscuits
2 1/2 pint baskets fresh raspberries

Place apricots in large bowl. Combine 1 cup water in small saucepan. Bring to boil, stirring until sugar dissolves. Mix sugar syrup into apricots. Cool completely.
Place 1 tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over.
Let stand until gelatin softens, about 5 minutes.
Set cup in 1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves, about 3 minutes.
Remove from heat.
Beat whipping cream and powdered sugar in large bowl just until mixture thickens.
Gradually add warm gelatin mixture, beating until cream forms medium-firm peaks.
Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon apricots with syrup over bottoms.
Top with whipped cream, raspberries and biscuit tops.
Drizzle remaining syrup from apricots around shortcake and serve.


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