Spiced Shortcakes with Sautéed Pears
When pears are at their peak, this combination hits its stride. Apples are a good substitute.
Yield: 10 servings (serving size: 1 filled shortcake)
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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
- 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
- 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
- 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.
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