Warm Pear Shortcakes with Brandied Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 3/4 cups all purpose flour |
1 cup cake flour |
1/4 cup sugar |
4 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces |
1 cup buttermilk |
1 large egg, beaten to blend |
8 firm but ripe bosc pears, peeled, cored, cut into 1/2-inch-thick slices |
2 tablespoons fresh lemon juice |
2 tablespoons unsalted butter |
2 cups whipping cream |
1/2 cup (packed) golden brown sugar |
5 tablespoons poire williams (clear pear brandy) or brandy |
Directions:
1. Make biscuits: Preheat oven to 400°F. Sift both flours, sugar, baking powder, salt and baking soda into large bowl. Add butter. Rub in with fingers until mixture resembles coarse meal. Add buttermilk; stir to blend. Gather dough into ball.
2. Gently knead dough on floured surface until dough holds together. Roll out dough on lightly floured surface to 1/2-inch thickness. Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll and cut out additional biscuits, making total of 24. Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
3. Brush tops of biscuits with egg. Bake until biscuits puff and are light golden, about 12 minutes. (Can be prepared 8 hours ahead. Cool completely. Wrap in foil. Reheat foil-wrapped biscuits in 350°F. oven about 10 minutes before using.)
4. Make pears: Toss pears with lemon juice in large bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)
5. Melt butter in heavy large skillet over medium heat. Add pear mixture and sauté until crisp-tender, about 6 minutes. Remove pear mixture from heat. Add whipping cream and brown sugar, then pear brandy. Bring mixture to boil. Cook until pears are tender and sauce thickens slightly, about 5 minutes. Divide pear mixture among 12 bowls. Top with warm biscuits and serve.
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