Ginger Peach and Mango Mini Shortcakes

4 peaches, peeled and sliced
1 ripe mango, peeled and sliced
1 tablespoon spiced rum
1 teaspoon grated fresh ginger
2 tablespoons sugar
1 teaspoon lemon juice
2 1/3 cups Bisquick
2/3 cup half and half
3 strong tablespoons sugar
3 tablespoons butter, melted

Mix sliced fruit with run, sugar, ginger and lemon juice. Stir and let macerate (about an hour).

Preheat oven to 425 degrees. Gently stir Bisquick, half and half, sugar and butter, just until a dough forms. (Do not over mix.) With a small ice cream scoop, drop dough on a clean cookie sheet. Bake 10 –12 minutes, until golden. Remove from oven and cool. Makes 18–20 mini shortcakes

Serve three cakes per person, topped with fruit and a scoop of allspice ice cream or whipped cream.

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