Brown Sugar Pear Shortcakes Recipe
These Brown Sugar Pear Shortcakes taste incredible ! I love to munch on these fruity biscuits for a snack and also for dessert at times. Try these Brown Sugar Pear Shortcakes yourself and let me know if you like them.
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Cake flour | 3/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 9 Tablespoon | |
| Milk | 2/3 Cup (16 tbs) | |
| 2 1/2 pounds ripe Bosc pears peeled, cored, and cut lengthwise into 3/4 inch wedges | ||
| 1/4 cup packed light brown sugar | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Lemon peel strip | 2 | |
| 1 cup heavy or whipping cream, whipped | ||
Directions
Prepare biscuits: Preheat oven to 425°F.
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.
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.
Chef
