Amaretto-Glazed Pear Shortcake

By BobLongo

So simple to prepare, yet so elegant and delicious. Enjoy this shortcake for dessert or breakfast.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup plus 2 tablespoons sugar
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons salted butter, cut in six pieces
• 3/4 cup milk (2% is fine)
• 16-ounce can of sliced Bartlett pears in syrup, reserve 1/4 cup syrup
• 1/2 tablespoon Amaretto liquor (or more, to taste)
• 1 teaspoon cinnamon

Preparation

Step 1

Preheat oven to 400 degrees F. Grease a 9-inch round cake pan with baking spray. Drain the pears, reserving 1/4 cup of syrup. Pat the pears dry with paper towels.

In a medium bowl, stir flour, sugar, baking powder and salt until combined. Cut in butter with a pastry blender or two knives until the mixture looks like coarse crumbs.

Pour the milk over the flour mixture. Toss with a fork until just combined. Do not overmix.

Whisk the reserved syrup with Amaretto and brush some on the pears and batter (you will brush more on later, after it bakes.) Sprinkle with cinnamon. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Invert the cake onto a plate. Remove the pan and invert again onto a wire rack to finish cooling. Serve the shortcake with any extra Amaretto syrup brushed on the top and sides, if desired. You can add whipped cream or vanilla ice cream, if you wish. Store the shortcake covered at room temperature.

If you need to skip the alcohol, you can add 1/4 teaspoon almond extract to the syrup instead. If you can't use almond, just omit it.