Spiced Shortcakes With Sauteed Pears

From Cooking Light January 2007

• Ready In: 52 mins
• Serves: 10

Ingredients

• Shortcakes

• 2  cups flour
• 1⁄3 cup oats
• 1⁄3 cup  packed brown sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 cup  chilled butter, cut into small pieces
• 1⁄2 cup 1% low-fat milk
• 1⁄4 cup water
•  cooking spray
• 1  tablespoon water
• 1  large  egg white, lightly beaten
• 1  teaspoon sugar

• Filling

• 5 1⁄2 cups  sliced peeled ripe bosc pears (about 6 pears)
• 2  tablespoons fresh lemon juice
• 1  tablespoon butter
• 3  tablespoons brown sugar
• 1  teaspoon vanilla extract
• 2 1⁄2 cups  frozen non-fat vanilla yogurt

Directions

1. Preheat oven to 375°.
2. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
3. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
4. Add milk and 1/4 cup water; stir just until moist.
5. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
6. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.
7. Combine 1 tablespoon water and egg white.
8. Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
9. Bake for 15 minutes or until golden. Remove from pan; cool on a wire rack.
10. To prepare filling, combine pears and lemon juice; toss to coat.
11. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; sauté 2 minutes.
12. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
13. Remove from heat; stir in vanilla.
14. Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.