Pear-Cranberry Shortcake

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

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 1⁄4 cup granulated sugar
• 2  teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter
• 1⁄2 cup currants or 1⁄2 cup raisins
• 1⁄2 cup milk
• 1⁄3 cup sour cream
• 1  egg, slightly beaten
• 2  tablespoons butter
• 1⁄3 cup  packed brown sugar
• 1⁄4 teaspoon ground nutmeg or 1⁄4 teaspoon ground cardamom
• 3  medium pears or 3  medium apples, peeled, cored, and coarsely chopped
• 1⁄2 cup fresh cranberries
•  frozen whipped topping, thawed

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.