Racin' Raspberry Shortcake

• 3/4 pound raspberries plus more for garnish
• 1/2 cup sugar
• 1 tablespoon raspberry liqueur (recommended: Chambord)
• 1 tablespoon orange juice concentrate
• 1 teaspoon orange extract
• 1 container whipped topping
• 10 shortbread cookies (recommended: Pepperidge Farm Chessmen or Walkers Shortbread)
• 1 orange, zested

1. Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula.
2. Transfer to medium saucepan.
3. Place saucepan on the side burner of a propane grill, heat mixture on medium heat.
4. Let simmer for 5 to 7 minutes to make compote.
5. Combine the orange extract and whipped topping and set aside.
6. On a serving platter, place 1 shortbread cookie face up, top with a spoonful of raspberry compote, a dollop of whipped topping, and place a second cookie (or other half of shortbread biscuit) on top.
7. Garnish with a dollop of whipped topping, several raspberries and orange zest.

raspberries, sugar, raspberry liqueur, orange juice concentrate, orange extract, shortbread cookies, orange

Taken from www.foodnetwork.com/recipes/sandra-lee/racin-raspberry-shortcake-recipe.html (may not work)