Last Gasp of Summer Shortcake #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. Pears, peaches and plums get together in a shortcake to celebrate the end of summer/beginning of fall.”

Ingredients Nutrition

  • 2 large pears
  • 1 -2 peach (according to size)
  • 2 medium plums (preferably red)
  • 14 cup dark raisin
  • 1 lemon
  • 2 tablespoons honey, divided
  • 4 ounces sliced almonds, divided
  • 1 teaspoon cinnamon
  • 18 teaspoon nutmeg
  • 12 teaspoon rosemary, crushed slightly
  • 1 (12 ounce) package refrigerated biscuits (you need 8 little or 4 big ones)
  • 4 ounces cream cheese
  • Reynolds Wrap Foil (4 pieces)
  • 1 cup whipping cream, whipped with
  • 2 tablespoons sugar
  • 1 teaspoon vanilla (or can of prepared cream)


  1. Preheat your oven to 425:
  2. Fruit:
  3. Peel the fruit, removing seeds, cores, and stems.
  4. In a bowl or large measuring cup, Cut all the fruit up to about 1” size.
  5. Roll the lemon along the counter for a minute or two so more juice.
  6. Cut the lemon in half, and add 1TBS juice to the fruit.
  7. Add 1TBS honey, cinnamon, nutmeg, and crush the rosemary as you add it. Add the raisins, and ¼ cup almonds.
  8. Let this mixture sit while you prepare the shortbread recipe.
  9. Shortbread:
  10. Soften the cream cheese in a bowl the microwave for about 20-30 seconds. Add 1 TBS honey, and the other ¼ cup almonds.
  11. Assembly:
  12. Lay out the foil and put the biscuits on the foil so there will be a serving on each. Using a spoon and a knife spread the cream cheese mixture on each biscuit- dividing evenly among them. Add ½ cup of the fruit mixture on top of each biscuit.
  13. Take the top edges of the foil and put together, then fold/roll to close. Do the same with the ends to have 4 foil “packages.” Put the packages on a cookie sheet and then into the oven.
  14. Cook for about 15 minutes or until the fruit mixture is bubbling and any cream cheese has been incorporated.

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