Treat yourself to decadence that’s surprisingly easy to make!
Preheat oven to 350°F.
To prepare shortcake biscuits, combine 3 cups flour, baking powder, salt and nutmeg.
Cut in butter until the texture just rougher than cornmeal.
Whisk together maple, syrup, cream and 1 1/2 tsp vanilla and add all at once to flour mixture. Stir until just combined. Shape into a disc and chill while preparing fruit.
Toss apricots in a bowl with brown sugar, 3 tbsp flour, brandy and 1 tsp vanilla. Pour fruit into an 8-cup baking dish and roast for 30 minutes, until tender.
Remove biscuit from refrigerator and on a lightly floured surface, roll dough to ½-inch thick. Cut dough with a 2-inch round cutter and arrange rounds on a baking tray. Brush with egg wash and sprinkle with course sugar. Bake for 20 minutes, or until golden brown.
Yield: 1 8-cup baking dish. Makes 6 servings.