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    You are in: Home / Recipes / Ginger Shortcakes With Cranberry Pear Compote Recipe
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    Ginger Shortcakes With Cranberry Pear Compote

    Ginger Shortcakes With Cranberry Pear Compote. Photo by PaulaG

    1/1 Photo of Ginger Shortcakes With Cranberry Pear Compote

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    PaulaG's Note:

    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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    Units: US | Metric



    Orange Cream


    1. 1
      Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
    2. 2
      For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
    3. 3
      Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
    4. 4
      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.
    5. 5
      Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
    9. 9
      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.
    10. 10
      Garnish by sifting additional powdered sugar over all and topping with orange zest.

    Ratings & Reviews:

    • on January 02, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ginger Shortcakes With Cranberry Pear Compote

    Serving Size: 1 (224 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 549.1
    Calories from Fat 274
    Total Fat 30.5 g
    Saturated Fat 16.3 g
    Cholesterol 102.8 mg
    Sodium 391.2 mg
    Total Carbohydrate 66.8 g
    Dietary Fiber 4.2 g
    Sugars 29.9 g
    Protein 5.2 g

    The following items or measurements are not included:

    crystallized ginger

    turbinado sugar

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