Ginger Shortcakes With Cranberry Pear Compote

"These make for a very impressive autumn dessert. The recipe is adpated from Cuisine at Home and the ingredients list is rather long; but once broken down into steps is quite manageable. Serve these warm with the Orange Cream melting down the side."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr
Ingredients:
24
Serves:
8
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ingredients

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directions

  • Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
  • For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
  • Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
  • Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
  • Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
  • To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
  • To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
  • Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
  • For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
  • Garnish by sifting additional powdered sugar over all and topping with orange zest.

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Reviews

  1. I saw this picture on "Photo of the Day" and knew I had to try it! Because I was serving this as an appetizer with champagne for NYE, I actually just placed the topping in the center of each shortcake - similar to how a crostini would be served. Because I didn't have giner ale, I used champagne instead - which for the occasion was fantastic! The ginger adds such a wonderful taste. I plan on making it again using raspberries or blueberries as well. Thanks Paula!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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