Ginger Pear Shortcakes Food

GLAZED PEAR SHORTCAKES

Steps:

• In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.

GINGER PEAR CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

GINGER-PEACH SHORTCAKE

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

DARK GINGERBREAD PEAR CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
• Whisk together flour, baking soda, cinnamon, allspice, and salt.
• Melt butter with water.
• Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
• Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

GINGER PEAR SHORTCAKES RECIPE - (4.4/5)

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.

GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE

Steps:

• Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
• For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
• Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
• Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
• Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
• To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
• To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
• Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
• For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
• Garnish by sifting additional powdered sugar over all and topping with orange zest.