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Fresh Fruit Shortcake Ring Recipe

by CookEatShare Cookbook

Ingredients

6 c. assorted cut-up fresh fruit 1/4 c. orange juice 2 T sugar 2 (7.5 ounce) cans Pillsbury refrigerated buttermilk biscuits 2 T butter, melted

3/4 c. sugar 5 teaspoon grated orange peel 1/4 c. butter, melted 2 - 3 T powdered sugar, if you like 2 c. whipping cream, whipped, if you like

Directions

1. Heat oven to 375 degrees. Grease 12 cup fluted tube pan or possibly 6 1/2 cup ring mold. In large bowl, put together fruit, orange juice and sugar; toss lightly. Set aside. Separate dough into 20 biscuits. Pour 2 tbsp butter in bottom of prepared pan. Put together 3/4 cup sugar and grated orange peel. Dip each biscuit in remaining 1/4 cup butter, then in sugar mix. Place on edge in prepared pan, overlapping edges slightly. Bake at 375 degrees for 25 to 30 min or possibly till golden. Remove from pan immediately. Cool 10 min before serving. Fold powdered sugar into whipped cream. To serve, slice ring; top each slice with fruit and whipped cream. Garnish with fresh mint, if you like. Yields 10 servings.

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