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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1/4 cup |
| baking powder: 2 tsp (& ground cinnamon) |
| baking soda: 1/2 tsp (& salt) |
| unsalted butter: 1/2 cup (& raisins) |
| sour cream: 1/3 cup (& milk) |
| light brown sugar (packed): 1/3 cup |
| cranberries (chopped): 1/2 cup |
Autumn pear-cranberry shortcake
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Lightly grease an 8x8x2-inch square baking pan. Set aside.
2. For shortcake: In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in currants. Combine milk, sour cream and egg; add to flour mixture. Stir just to moisten. Spread the dough in prepared pan. Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan.
3. Meanwhile, prepare the topping: In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally. Add cranberries. Cook, uncovered, for 3 minutes more or until cranberries pop. Remove from heat. Let stand for 5 minutes.
4. Serve the shortcake warm topped with fruit mixture and whipped dessert topping. Makes 6 to 8 servings.