Spiced Shortcakes with Sautéed Pears

Becky Luigart-Stayner
When pears are at their peak, this combination hits its stride. Apples are a good substitute.

Yield:

10 servings (serving size: 1 filled shortcake)

Recipe from

Nutritional Information

Calories 309
Caloriesfromfat 19 %
Fat 6.4 g
Satfat 3.8 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 6.6 g
Carbohydrate 57.5 g
Fiber 3.8 g
Cholesterol 16 mg
Iron 1.9 mg
Sodium 355 mg
Calcium 207 mg

Ingredients

Shortcakes:
2 cups all-purpose flour (about 9 ounces)
1/3 cup regular oats
1/3 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chilled butter, cut into small pieces
1/2 cup 1% low-fat milk
1/4 cup water
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten
1 teaspoon granulated sugar
Filling:
5 1/2 cups sliced peeled ripe Bosc pears (about 6 pears)
2 tablespoons fresh lemon juice
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon vanilla extract
2 1/2 cups frozen fat-free vanilla yogurt

Preparation

Preheat oven to 375°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized. Add milk and 1/4 cup water; stir just until moist. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.

Combine 1 tablespoon water and egg white. Brush egg white mixture over dough; sprinkle evenly with granulated sugar. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.

To prepare filling, combine pears and lemon juice; toss to coat. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; sauté 2 minutes. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally. Remove from heat; stir in vanilla.

Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.

Shortcake Tips:

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Note:

Kathy Kingsley,

January 2007