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Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped Cream

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Buckwheat Shortcakes with Earl-Grey Apricot Compote and Whipped CreamTom Schierlitz, food styling by Brian Preston-Campbell

Here at Epicurious, we're big fans of the nutty, fruity buckwheat-biscuit shortcakes in Alice Medrich's cookbook, Pure Desserts. So we created a version we can enjoy all year long. Cooking dried apricots in Earl Grey tea with a vanilla bean infuses them with sweet spices that pair nicely with the earthy bitterness of buckwheat flour. Don't forget to freeze the butter for 1 hour before grating.

Cooks' Notes:

You can also serve the shortcakes warm. Preheat oven to 325°F. Reheat the cakes on a cookie sheet for 5 to 10 minutes. (Reheating crisps the delicate crust on top of the cakes and accentuates the soft tender interiors.) Whip the cream a little stiffer than usual. Split and fill the warm cakes, and serve immediately.

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