Ingredients

• 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

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Instructions

1. Combine raspberries, sugar, liqueur and orange juice concentrate in a bowl and combine with rubber spatula. Transfer to medium saucepan.
2. Place saucepan on the side burner of a propane grill, heat mixture on medium heat. Let simmer for 5 to 7 minutes to make compote.
3. Combine the orange extract and whipped topping and set aside.
4. 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. Garnish with a dollop of whipped topping, several raspberries and orange zest.