Pear-Cranberry Shortcake

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“Serve the shortcake warm topped with fruit mixture and whipped dessert topping. You can use apples in place of pears in this.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly grease an 8x8x2-inch square baking pan. Set aside.
  2. FOR SHORTCAKE:
  3. In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.
  4. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
  5. Stir in currants.
  6. Combine milk, sour cream and egg; add to flour mixture.
  7. Stir just to moisten.
  8. Spread the dough in prepared pan.
  9. Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
  10. Cool in pan for 10 minutes.
  11. Remove from pan.
  12. FOR THE TOPPING:
  13. In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.
  14. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally.
  15. Add cranberries.
  16. Cook, uncovered, for 3 minutes more or until cranberries pop.
  17. Remove from heat.
  18. Let stand for 5 minutes.
  19. Serve the shortcake warm topped with fruit mixture and whipped dessert topping.

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