GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE
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.
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QueenMother Balance
b10@yahoo.comI followed the recipe exactly and the shortcakes turned out perfectly. They were so light and fluffy, and the ginger flavor was just right.
256cityhunterpro dj
d.256cityhunterpro56@hotmail.frThese shortcakes were a great way to use up some leftover cranberries and pears. They were delicious and everyone loved them.
Princebacon
princebacon@hotmail.comI'm not a big baker, but these shortcakes were easy to make and turned out great. I'll definitely be making them again.
Wazeer Kumar
kumar_wazeer85@gmail.comThese shortcakes were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious and impressive-looking.
Taylor Black
t@yahoo.comI would definitely recommend this recipe to others. It's a great way to use up leftover cranberries and pears.
Milan Tamu
t96@hotmail.comThese shortcakes were a bit too sweet for my taste, but they were still very good.
jaymie stevens
jaymie_stevens@hotmail.comI'm not a big fan of cranberries, but I really enjoyed these shortcakes. The compote was tart and flavorful, and the shortcakes were fluffy and delicious.
MD Najmul Maij
m-m30@hotmail.comThese shortcakes were perfect for a summer party. They were light and refreshing, and the compote added a delicious pop of flavor.
Mumtaz Chouhan
mumtaz24@gmail.comI would definitely make these shortcakes again, but I would add a little bit more sugar to the compote.
Nahib Mirza
mirza_n15@gmail.comThese shortcakes were a bit dry, but the compote helped to moisten them up.
Rawadcell Rawadcell
r.r36@gmail.comI'm not a big fan of ginger, but I actually really enjoyed these shortcakes. The ginger flavor was subtle and didn't overpower the other flavors.
Sultanat Oman
o-sultanat@gmail.comThese shortcakes were a hit at my party! Everyone loved the unique flavor and the beautiful presentation.
Sandra Vines
sandra69@gmail.comThe ginger flavor in these shortcakes was a bit too strong for my taste, but the cranberry-pear compote was delicious.
Cory'n Haywood
h_coryn@hotmail.comThese shortcakes were a bit more work than I expected, but they were definitely worth it. They're so delicious and impressive-looking.
Yousaf Hanif
yousaf.h@gmail.comI love the unique flavor combination of this dessert. The cranberry-pear compote is tart and refreshing, while the ginger shortcakes are warm and comforting.
Bernice Boakye
berniceboakye58@hotmail.frI followed the recipe exactly and the shortcakes turned out perfectly. They were so light and fluffy, and the ginger flavor was just right.
Kofi Bill
k6@aol.comThese ginger shortcakes were a delightful treat! The combination of the sweet and tangy cranberry-pear compote with the fluffy, ginger-infused shortcakes was simply heavenly.