Spiced Shortcakes with Sauteed Pears |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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When pears are at their peak, this combination hits its stride. Apples are a good substitute. Ingredients:
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 |
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 |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
4. 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.
5. 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.
6. Shortcake Tips:
7. 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.
8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
9. 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.
10. 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.
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