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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 19%
  • Fat: 6.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.6g
  • Carbohydrate: 57.5g
  • Fiber: 3.8g
  • Cholesterol: 16mg
  • Iron: 1.9mg
  • Sodium: 355mg
  • Calcium: 207mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Shortcake Tips:
  7. 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.
  8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  9. 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.
  10. 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.
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