WARM ORANGE SEGMENTS AND
SLICED STRAWBERRIES WITH
CINNAMON HONEY BISCUITS
AND VANILLA CUSTARD SAUCE

INGREDIENTS


CINNAMON HONEY BISCUITS

serves 6
1 cup plus 2 tsp milk
1/4 cup honey
4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp granulated sugar
1 tsp salt
3/4 tsp ground cinnamon
8 tsp chilled unsalted butter,
cut into 1-tsp pieces

VANILLA CUSTARD SAUCE
1 1/2 cups heavy cream
2 large eggs
2 tsp granulated sugar
1 tsp pure vanilla extract

WARM ORANGES AND STRAWBERRIES
2 tsp unsalted butter
2 tsp granulated sugar
8 oranges, peeled and cut into sections
1 pint strawberries, stemmed and quartered

EQUIPMENT
Measuring cup, measuring spoons, cook's knife, paring knife, cutting board, whisk, small bowl, electric mixer with paddle, rolling pin, 2 1/2 -inch biscuit cutter, 2 nonstick baking sheets, 2-quart saucepan, 3-quart stainless steel bowl, instant-read test thermometer, 5-quart stainless steel bowl, large nonstick sauté pan, rubber spatula, aluminum foil.

MAKE THE CINNAMON HONEY BISCUITS
Preheat the oven to 325 degrees Fahrenheit. Whisk the milk and honey together in a small bowl. Set aside for a few minutes. Place 3 3/4 cups flour, baking powder, 1 1/2 tablespoons sugar, salt, and cinnamon into the bowl of an electric mixer fitted with a paddle. Mix on low for 30 seconds to combine the ingredients. Add 8 individual tablespoons chilled butter and mix on low for 2 minutes, until the butter is "cut into" the flour and the mixture develops a mealy texture. Add the milk and honey mixture and mix on low for 10 seconds. Increase the mixer speed to medium and mix until the dough comes together, about 10 seconds (for tender biscuits, avoid overmixing). Transfer the dough from the mixing bowl to a clean, dry, lightly floured work surface. Roll the dough (using the extra 1/4 cup flour as necessary to prevent sticking) to a thickness of 3/4 inch. Cut the dough into 8 biscuits using a 2 1/2inch biscuit cutter (if things get a little sticky, dip the cutter in flour before making each cut). Form the remaining dough into a ball. Roll the dough to a thickness of 3/4 inch. Cut the dough into 4 biscuits using the biscuit cutter. Once again, form the remaining dough into a ball. Roll the dough to a thickness of 3/4 inch. Cut the dough into 4 biscuits. Divide the 16 biscuits onto 2 nonstick baking sheets, about 2 inches apart. Bake the biscuits on the center rack of the preheated oven for about 13 to 14 minutes, until lightly browned (rotate the baking sheets from one side of the oven to the other about halfway through the baking time). Remove the biscuits from the oven. The biscuits may be served immediately, or allowed to cool and stored for up to three days in a rese bag. Warm the biscuits before serving
PREPARE THE VANILLA CUSTARD SAUCE
Heat the heavy cream in a 2-quart saucepan over medium high heat. Bring to a boil. While the cream is heating, whisk the eggs and 2 tablespoons sugar in a 3-quart stainless steel bowl for 2 minites. Pour the boiling cream into this mixture and stir gently to combine. Return the mixture to the saucepan and heat over medium high heat, stirring constantly. Bring to a temperature of 180 Degrees Fahrenheit, about 11/2 minutes. Remove sauce from the heat and cool in an ice water bath to a temperature of
40 degrees Fahrenheit, about 10 minutes. When cold, stir in the vanilla extract (this should yield about 2 cups sauce). Transfer to a plastic container. Securely cover and refrigerate until
ready to use.

PREPARE THE WARI ORANGES AND STRAWBERRIES

Heat 2 tablespoons of butter and; sugar in a large nonstick saute pan high heat, constantly stirring to di When the mixture begins to bubb and strawberries and heat until w; about 2 minutes (use a rubber spa combine the fruit while heating). from the heat. Cover the pan wid fruit warm for a few minutes.

TO SERVE
Split all the biscuits in half and keep warm. Portion 3 tablespoons of vanilla custard sauce onto each dessert plate. Place 2 warm biscuit halves (the bottom halves) in the center of each dessert plate. Portion 2 tablespoons of warm oranges and strawberries onto each. Then top with the remaining biscuit halves. Finish by drizzling 2 tablespoon of vanilla custard sauce onto the top of each biscuit. Serve immediately.