Cranberry Pear Compote Shortcake Recipes

CRANBERRY-PEAR COMPOTE

Steps:

• Combine all the ingredients in a 3-quart saucepan.
• Cover and bring to a boil over high heat.
• Lower the heat and simmer for 10 minutes.
• Let cool completely and refrigerate 8-12 hours to thicken.

PEAR CRANBERRY COMPOTE

Steps:

• Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.
• Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.
• When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.
• Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.
• Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.
• When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.

CRANBERRY PEAR COMPOTE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.

GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Stir first 6 ingredients for the shortcakes together in a bolw. Cut in butter and shortening. 3. Whisk 1/2 cup heavy cream and egg together. Fold into flour mixture just until moist but still lumpy. 4. Arrange 1/3 cup portions on prepared baking sheet. Brush tops with 1 Tbsp cream, sprinkle with sugar and bake until golden, 15-20 minutes; cool on rack. 5. Heat first 5 ingredients for compote in a saucepan over medium until sugar dissolves, about 2 minutes. 6. Add 2 cups cranberries and ginger ale. Cover and simmer until berries pop and sauce thickens, 10 minutes. 7. Stir in remaining cup of cranberries and corn syrup.

CRANBERRY-PEAR COMPOTE SHORTCAKE

Steps:

• In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

CRANBERRY-PEAR CRISP

Steps:

• Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
• Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
• Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.

CRANBERRY SHORTCAKE

Steps:

• Slice each piece of cake in half to make two thinner slices. Place one of the slices onto a plate. Top with a spoonful of the cranberry sauce and a dollop of whipped cream. Place the remaining slices of cake on top, spread more cranberry sauce and top with more whipped cream.

PEAR, CRANBERRY AND ROSEMARY COMPOTE

Steps:

• In a small saucepan bring water, rosemary sprigs and cranberries to a boil. Simmer over low heat until the cranberries have burst. Add sugar and stir to dissolve. Stir in pear chunks, lemon juice and zest, then cover and simmer over low heat just until pears are tender. (If baking further in a crumble/cobbler simmering is unnecessary.) Remove and discard rosemary sprigs (a few loose needles are okay) and adjust sugar to your taste and to suit your desired purpose.