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Pear-Cranberry Shortcake
Bake: 15 mins at 450°F
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup currants or raisins
- 1/2 cup milk
- 1/3 cup dairy sour cream
- 1 egg, slightly beaten
- 2 tablespoons butter
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground nutmeg or ground cardamom
- 3 medium pears or apples, peeled, cored, and coarsely chopped
- 1/2 cup fresh cranberries
- Frozen whipped dessert topping, thawed
Directions
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 till 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 degrees oven for 15 to 20 minutes or till 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 till combined. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally. Add cranberries. Cook, uncovered, for 3 minutes more or till 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.
