In this dessert recipe, the currant-studded shortcake is baked and then topped with warm fruit and whipped topping.

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Ingredients

Directions

  • Lightly grease an 8x8x2-inch square baking pan. Set aside.

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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° 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.

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.

  • Serve the shortcake warm topped with fruit mixture and whipped dessert topping. Makes 6 to 8 servings.

Nutrition Facts

558 calories; 27 g total fat; 96 mg cholesterol; 528 mg sodium. 76 g carbohydrates; 7 g protein;

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