Best 2 Ginger Pear Shortcakes Recipes

Indulge in the sweet harmony of flavors with our comprehensive guide to finding the best recipe for ginger pear shortcakes. This delectable dessert combines the warmth of ginger with the juicy sweetness of ripe pears, encased in flaky, tender shortcakes. Embark on a culinary journey as we explore the secrets behind the perfect balance of flavors, textures, and presentation. Whether you're a seasoned baker or a novice in the kitchen, let us guide you in finding the recipe that will tantalize your taste buds and leave you craving more.

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GINGER PEAR SHORTCAKES

Ginger Pear Shortcakes image

Try these delightful shortcakes baked using Original Bisquick® mix and stuffed with a pear filling - a perfect fall dessert!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 12

Number Of Ingredients 16

Ingredients

2 1/2 cups Original Bisquick™ mix
1 tablespoon granulated sugar
1/2 cup plus 2 tablespoons milk
2 tablespoons molasses
1/4 cup chopped walnuts
3 tablespoons chopped crystallized ginger
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 Bosc pears, peeled, sliced
2 tablespoons lemon juice
3 tablespoons butter
3 tablespoons packed brown sugar
3 teaspoons vanilla
1/8 teaspoon salt
Sweetened whipped cream, if desired

Steps:

Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg

GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE

GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE image

Categories Cake Fruit Dessert

Yield 8 servings

Number Of Ingredients 22

Ingredients

CAKES:
2 cups all-purpose flour
1/3 cup sugar
1/4 cup crystallized ginger, minced
1 Tbsp baking powder
1 Tbsp lemon zest, minced
1 tsp kosher salt
1/2 stick unsalted butter, chilled and cubed
1/4 cup shortening
1/2 cup heavy cream
1 egg
1 Tbsp heavy cream
coarse sugar
COMPOTE:
2 1/2 cups Bosc pears, thinly sliced w/skins on
1/4 cup brown sugar
2 Tbsp granulated sugar
2 Tbsp unsalted butter
1 cinnamon stick
3 cups whole cranberries, divided
1/2 cup ginger ale
1/4 cup light corn syrup

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Stir first 6 ingredients for the shortcakes together in a bolw. Cut in butter and shortening. 3. Whisk 1/2 cup heavy cream and egg together. Fold into flour mixture just until moist but still lumpy. 4. Arrange 1/3 cup portions on prepared baking sheet. Brush tops with 1 Tbsp cream, sprinkle with sugar and bake until golden, 15-20 minutes; cool on rack. 5. Heat first 5 ingredients for compote in a saucepan over medium until sugar dissolves, about 2 minutes. 6. Add 2 cups cranberries and ginger ale. Cover and simmer until berries pop and sauce thickens, 10 minutes. 7. Stir in remaining cup of cranberries and corn syrup.

Tips for Making Ginger-Pear Shortcakes:

- Use fresh, ripe pears for the best flavor. - Peel and core the pears before slicing them. - Sauté the pears in butter until they are softened and slightly browned. - Add sugar, ginger, and cinnamon to the pears and cook until the sugar has dissolved. - Set aside the pear mixture to cool slightly before using it in the shortcakes. - Use a biscuit mix or your favorite shortcake recipe to make the shortcakes. - Preheat the oven to 400 degrees Fahrenheit before baking the shortcakes. - Bake the shortcakes for 10-12 minutes, or until they are golden brown. - Split the shortcakes in half and fill them with the pear mixture. - Serve the shortcakes warm with whipped cream, vanilla ice cream, or a drizzle of honey.

Conclusion:

Ginger-pear shortcakes are a delicious and easy dessert that can be made with fresh, seasonal ingredients. The combination of sweet pears, warm ginger, and flaky shortcakes is sure to please everyone at your table. These shortcakes are perfect for a summer party or a special occasion, and they can also be made ahead of time and frozen for later. So next time you're looking for a sweet treat, give these ginger-pear shortcakes a try!