Ale Caramelized Pineapple Beer Shortcakes

Makes 6-8 servings.

Preheat oven to 425ºF.

For the shortcakes: In a food processor, add the flour, baking powder, salt and sugar; pulse to combine. Add the butter and process until it resembles coarse meal. Add the beaten egg and the beer and process until just barely combined, abut 30 seconds. Don’t over process or your shortcakes will be tough.

The shortcakes will be very moist and have more of a “drop biscuit” style than those that you roll out.

Place a sheet of parchment paper over a baking sheet. Using your hands, or 2 spoons, place about 1/4 cup of the dough onto the parchment paper and form into a loose ball. Dough should make between 6 and 8 shortcakes, depending on the size you want.

Bake for 12-15 minutes or until the shortcakes have turned a light golden brown and a toothpick in the center comes out clean. Slide the parchment paper off the baking sheet and onto a flat surface and allow to cool.

For the caramelized pineapples: Add all of the ingredients to a pan over high heat. Stir frequently (or continuously) until the liquid has reduced so much that the pan seems to only contain pineapples and frothy bubbles, about 10-12 minutes. Allow to cool to room temperature.

Just prior to serving, make the whiped cream. Add all of the cream ingredients to a stand mixer and beat on high until soft peaks form, about 3 minutes.

To assemble, just split the shortcakes in half down the center, add the whipped cream, then the pineapples. Serve with a cold glass of beer.