Pear Cranberry Shortcake Recipes

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.

PEAR, APPLE AND CRANBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

WARM PEAR SHORTCAKES WITH BRANDIED CREAM

Steps:

• Make biscuits:
• Preheat oven to 400°F. Sift both flours, sugar, baking powder, salt and baking soda into large bowl. Add butter. Rub in with fingers until mixture resembles coarse meal. Add buttermilk; stir to blend. Gather dough into ball.
• Gently knead dough on floured surface until dough holds together. Roll out dough on lightly floured surface to 1/2-inch thickness. Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll and cut out additional biscuits, making total of 24. Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
• Brush tops of biscuits with egg. Bake until biscuits puff and are light golden, about 12 minutes. (Can be prepared 8 hours ahead. Cool completely. Wrap in foil. Reheat foil-wrapped biscuits in 350°F. oven about 10 minutes before using.)
• Make pears:
• Toss pears with lemon juice in large bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Melt butter in heavy large skillet over medium heat. Add pear mixture and sauté until crisp-tender, about 6 minutes. Remove pear mixture from heat. Add whipping cream and brown sugar, then pear brandy. Bring mixture to boil. Cook until pears are tender and sauce thickens slightly, about 5 minutes. Divide pear mixture among 12 bowls. Top with warm biscuits and serve.

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

GINGER PEAR SHORTCAKES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
• On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
• Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
• In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
• To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

PEAR CRANBERRY CAKE

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter cake pan.
• Whisk together flour, baking powder, salt, and spices.
• Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well.
• At low speed, mix in pears and cranberries, then mix in flour mixture until incorporated.
• Spoon batter into pan.
• Bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.
• Cool in pan 30 minutes, then turn out onto a rack and cool completely.
• Make glaze:
• Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to a boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes.
• Cool glaze 5 minutes. Discard cinnamon sticks, then pour glaze over cake, letting some drip down sides.

PEAR TART WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
• Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
• Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
• Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
• Combine sugar and cinnamon in a small bowl; sprinkle over pears.
• Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
• Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.