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Brown Sugar Pear Shortcakes Recipe
|All purpose flour||1 Cup (16 tbs)|
|Cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cold margarine/Butter||9 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Ripe bosc pears||2 1⁄2 Pound, peeled, cored, and cut lengthwise into 3/4 inch wedges|
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon peel strip||2|
|Heavy cream/Whipping cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 3800 Calories from Fat 1829
% Daily Value*
Total Fat 207 g317.8%
Saturated Fat 77.6 g387.8%
Trans Fat 0 g
Cholesterol 343.9 mg
Sodium 2160 mg90%
Total Carbohydrates 478 g159.2%
Dietary Fiber 52.9 g211.8%
Sugars 215.5 g
Protein 43 g86.3%
Vitamin A 175.7% Vitamin C 125.1%
Calcium 148.9% Iron 52.9%
*Based on a 2000 Calorie diet
In large bowl, mix all purpose flour, cake flour, sugar, baking powder, and salt.
With pastry blender or two knives used scissor fashion, cut in 5 tablespoons cold margarine or butter, until mixture resembles coarse crumbs.
Stir in milk; quickly stir just until mixture forms a soft dough that comes together (dough will be sticky).
Turn dough onto floured surface; gently knead for 6 to 8 strokes to mix thoroughly.
With floured hands, pat dough 1 inch thick.
With floured 2 1/2 inch round biscuit cutter, cut out as many biscuits as possible.
With pancake turner, place biscuits, 1 inch apart, on ungreased cookie sheet.
Press trimmings together; cut as above to make 6 biscuits in all.
Bake 12 to 15 minutes until golden.
Meanwhile, prepare pears: In nonstick 12 inch skillet, melt remaining 4 tablespoons margarine or butter over medium high heat.
Add pears and cook, uncovered, 10 to 15 minutes, until pears are brown and tender, stirring carefully with rubber spatula.
Stir in brown sugar, cinnamon, lemon peel strips, and 1/4 cup water; cook 1 minute.
Discard lemon peel.