Spiced Shortcakes with Sautéed Pears

By VegasBartender

When pears are at their peak, this combination hits its stride. Apples are a good substitute.

Kathy Kingsley, Cooking Light

JANUARY 2007

Ingredients

• Shortcakes:
• 2 cups all-purpose flour (about 9 ounces)
• 1/3 cup regular 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 granulated 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 fat-free vanilla yogurt

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized. Add milk and 1/4 cup water; stir just until moist. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.

Combine 1 tablespoon water and egg white. Brush egg white mixture over dough; sprinkle evenly with granulated sugar. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.

To prepare filling, combine pears and lemon juice; toss to coat. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; sauté 2 minutes. 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. Remove from heat; stir in vanilla.

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.

Shortcake Tips:

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.