Strawberry shortcake is a classic favourite, but we challenge you to try this nuanced and delicious spiced pear shortcake made with Ontario pears!
- 1½ cups (375 mL) all-purpose flour
- 1/3 cup (80 mL) quick-cooking oats
- 1/3 cup (75 mL) brown sugar
- 2 tsp (10 mL) baking powder
- ¾ tsp (3.5 mL) cinnamon
- ¼ tsp (1 mL) each ground ginger, salt and nutmeg
- ¼ cup (60 mL) unsalted butter, cold and cubed
- ½ cup (125 mL) milk
- 1 egg yolk
- 1 tsp (5 mL) granulated sugar
- 4 firm ripe Ontario Pears, peeled, cored and sliced
- 2 tbsp (30 mL) lemon juice
- 3 tbsp (45 mL) unsalted butter
- 1/3 cup (80 mL) brown sugar
- ¼ tsp (1 mL) nutmeg
- 1 tsp (5 mL) vanilla
- Sweetened whipped cream
- ice cream
- In bowl, combine flour, oats, brown sugar, baking powder, cinnamon, ginger, salt and nutmeg. Cut in butter until butter pieces are pea-sized. Stir in milk and about 2 tbsp (25 mL) cold water and; mix to form a soft dough that leaves side of bowl.
- Divide dough into 6 equal pieces and shape into rounds. Place on parchment lined baking pan 2-inches (5 cm) apart. Press down each round gently to about ½-inch (1 cm) thickness. Let stand 5 minutes.
- Beat egg yolk with 1 tbsp (15 mL) water. Brush over each dough round and sprinkle tops with granulated sugar. Bake at 375°F (190°C) for 20 to 25 minutes or until golden. Cool on racks.
- In large bowl, combine pear slices with lemon juice. In large skillet, melt butter over medium-high heat. Add pears and cook stirring often about 2 minutes. Stir in brown sugar and nutmeg.
- Reduce heat to low and simmer for 4 to 5 minutes or until pears are tender, stirring occasionally. Remove from heat and stir in vanilla.
- Split each shortcake in half horizontally using a serrated knife. Top each base with ¼ cup (50 mL)warm pear mixture, whipped cream or ice cream. Sandwich with shortcake tops.
Nutrients per serving (1 shortcake): 420 calories, 16 g total fat, 121 mg sodium, 65 g carbohydrates, 4 g fibre, 6 g protein. Excellent source of folate and calcium. Good source of thiamin.