Sunday, September 13, 2009

Glazed Pear Shortcake

OK, so this isn't the healthiest recipe on this blog, but I just had to share. This was a recipe from my Danish friend in the ward when she taught a Danish Cooking Enrichment class. Between Marc and I this didn't last 2 days. She also told me this works well with peaches and I would imagine apples. If using fresh fruit, cook it ahead of time and skip the glazing. Also I prepared this in an 8" pie tin and served it from the pan. 'Tis the season for fruit, so enjoy!


1 can (16 oz) sliced Bartlett pears in syrup
1 3/4 cups all-purpose flour
1 3/4 tsp baking powder
1/4 tsp salt
6 tsp butter
3/4 cup milk
1 tsp cinnamon


1. Grease and flour an 8" round cake pan.
2. Drain pears. Pat dry with paper towel. Reserve syrup.
3. Stir flour, sugar, baking powder and salt in medium bowl until blended.
Cut in butter with pastry blender until mixture resembles coarse meal.
4. Pour the milk over flour mixture. Toss with a fork until just blended. Do not over mix.
5. Spoon batter into the prepared pan. Smooth top. Arrange pears over batter in circular pattern. Brush with some of the reserved syrup. Sprinkle with cinnamon.
6. Bake at 400 until wooden pick inserted comes out clear and top is golden brown, about 45 min.
7. Transfer to wire rack to cool 15 min. Brush with reserved syrup.
8. Invert cake onto plate. Remove pan. Return to upright position on wire rack. Cool until serving time.
9. Cue into wedges. Serve with a dollop of whipped cream or ice cream.

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