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

Kathy Kingsley
Recipe by Cooking Light January 2007

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
10 servings (serving size: 1 filled shortcake)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

309 calories; calories from fat 19%; fat 6.4g; saturated fat 3.8g; mono fat 1.6g; poly fat 0.4g; protein 6.6g; carbohydrates 57.5g; fiber 3.8g; cholesterol 16mg; iron 1.9mg; sodium 355mg; calcium 207mg.
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