Ginger Shortcakes With Cranberry Pear Compote

Recipe by PaulaG
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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