Prep Time
30 Mins
Cook Time
45 Mins
Yield
Serves 8
Photo: Charles Schiller; Styling: Lynn Miller

How to Make It

Step 1

Preheat oven to 400ºF. Peel, core and cut pears and apples into chunks. In a large bowl, toss fruit with preserves, brown sugar, lemon juice, 1 tsp. cinnamon and 2 Tbsp. water. Spread mixture in a 13" x 9" baking dish and bake, stirring occasionally, until fruit is soft but still holds its shape, 25 to 30 minutes. Remove from oven and cool to room temperature.

Step 2

Raise oven temperature to 425ºF. In a large bowl, mix flour, 1/4 cup sugar, remaining cinnamon, baking powder, baking soda and salt. Blend in butter until mixture resembles coarse cornmeal. Mix sour cream and buttermilk and add to dry ingredients. Stir until a soft, sticky dough forms. Shape dough into 8 2-inch-thick disks and place 2 inches apart on baking sheets. Sprinkle with sugar.

Step 3

Bake 12 to 15 minutes on two parchment-lined baking sheets, until pale golden. Remove from oven, transfer to cooling rack and cool.

Step 4

In a large bowl, whisk cream until it holds soft peaks; whisk in confectioners' sugar.

Step 5

Split cooled biscuits. Spoon some fruit onto bottom half, top with a large dollop of cream and top half of biscuit. Top biscuits with more whipped cream, if desired.

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