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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Serve the shortcake warm topped with fruit mixture and whipped dessert topping. You can use apples in place of pears in this. Ingredients:
2 cups all-purpose flour |
1/4 cup granulated sugar |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter |
1/2 cup currants or 1/2 cup raisins |
1/2 cup milk |
1/3 cup sour cream |
1 egg, slightly beaten |
2 tablespoons butter |
1/3 cup packed brown sugar |
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground cardamom |
3 medium pears or 3 medium apples, peeled, cored, and coarsely chopped |
1/2 cup fresh cranberries |
frozen whipped topping, thawed |
Directions:
1. Lightly grease an 8x8x2-inch square baking pan. Set aside.
2. FOR SHORTCAKE:
3. In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.
4. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
5. Stir in currants.
6. Combine milk, sour cream and egg; add to flour mixture.
7. Stir just to moisten.
8. Spread the dough in prepared pan.
9. Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan.
12. FOR THE TOPPING:
13. In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.
14. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally.
15. Add cranberries.
16. Cook, uncovered, for 3 minutes more or until cranberries pop.
17. Remove from heat.
18. Let stand for 5 minutes.
19. Serve the shortcake warm topped with fruit mixture and whipped dessert topping.
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