Pear-Cranberry Shortcake

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
25 mins
Cook
15 mins

Serve the shortcake warm topped with fruit mixture and whipped dessert topping. You can use apples in place of pears in this.

Skip to Next Recipe

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.