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Spiced Shortcakes With Sauteed Pears

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“From Cooking Light January 2007”

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
  3. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
  4. Add milk and 1/4 cup water; stir just until moist.
  5. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
  6. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.
  7. Combine 1 tablespoon water and egg white.
  8. Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
  9. Bake for 15 minutes or until golden. Remove from pan; cool on a wire rack.
  10. To prepare filling, combine pears and lemon juice; toss to coat.
  11. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; sauté 2 minutes.
  12. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
  13. Remove from heat; stir in vanilla.
  14. Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.

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