PEAR-CORNMEAL SHORTCAKES WITH OVEN-ROASTED PEARS
Categories Cake Milk/Cream Food Processor Dairy Fruit Dessert Bake Roast Thanksgiving Kid-Friendly Back to School Rosh Hashanah/Yom Kippur Cranberry Pear Fall Winter Hominy/Cornmeal/Masa Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 shortcakes
Number Of Ingredients 20
Steps:
- For pears:
- Preheat oven to 400°F. Combine first 6 ingredients in 13x9x2-inch glass baking dish; toss to blend. Cover dish with foil and bake until pears are tender, stirring occasionally, about 40 minutes. Uncover. Mix in cranberries and bake until cranberries are tender but still hold shape, about 15 minutes. Cool fruit mixture. Maintain oven temperature.
- For biscuits:
- Line baking sheet with parchment paper. Blend flour, cornmeal, 3 tablespoons sugar, baking powder, salt and baking soda in processor. Add butter; using on/off turns, blend until butter is cut into pea-size pieces. Add buttermilk; using on/off turns, blend until dough comes together. Pat out dough on floured surface to scant 3/4-inch thickness. Using 2 3/4-inch-diameter cutter, cut out 4 biscuits. Gather scraps; pat out to scant 3/4-inch thickness. Cut out 2 more biscuits.
- Arrange biscuits on prepared sheet; brush with beaten egg. Bake until golden brown and tester inserted into center comes out clean, about 15 minutes.
- Beat cream and powdered sugar in medium bowl to stiff peaks. Cut biscuits horizontally in half. Place bottoms on plates. Top each with pear mixture, whipped cream, then biscuit tops.
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Shehzada Bali wais
[email protected]These shortcakes are a delicious and easy dessert.
ZorpheusJr
[email protected]I love the way the oven-roasted pears caramelize.
Kit Kumari
[email protected]The cornmeal in these shortcakes gives them a nice texture.
Rana Farhan Rajput
[email protected]These shortcakes are a great way to use up leftover pears.
Kandiho Enock
[email protected]I'm so glad I found this recipe! It's a keeper.
Ryce Davis
[email protected]These shortcakes are perfect for a summer picnic or potluck.
Kim Promî
[email protected]I would definitely make these shortcakes again.
Scott Guffey
[email protected]Overall, I really enjoyed these pear cornmeal shortcakes. They're a unique and delicious twist on a classic dessert.
Nantaayi Janat
[email protected]I had some trouble getting the shortcakes to rise properly. I think I might have overmixed the batter.
Amanda Reagan
[email protected]These shortcakes were a bit too sweet for my taste, but I think that's just a matter of personal preference.
Ian Kerchee
[email protected]I used frozen pears for this recipe and they worked out great. I just thawed them before roasting them.
Shehriyar atta
[email protected]These shortcakes were a bit more dense than I expected, but they were still very good. The cornmeal gave them a nice nutty flavor.
SpongeBob Lover
[email protected]I loved the rustic charm of these shortcakes. They're not as refined as traditional shortcakes, but they have a homey appeal that I really enjoyed.
Yogarani Rani
[email protected]The oven-roasted pears were the perfect topping for these shortcakes. They were soft and caramelized, with a wonderful depth of flavor.
Peter Rockview
[email protected]These pear cornmeal shortcakes were a delightful surprise! The combination of sweet, juicy pears and the crumbly cornmeal shortcakes was simply irresistible.