Autumn Pear-Cranberry Shortcake

Transform a biscuit-like shortcake into a spiced sour cream version and top with fall fruits for a mouthwatering dessert.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 15 mins 450°F

Autumn Pear-Cranberry Shortcake

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Directions

  1. Lightly grease an 8x8x2-inch square baking pan. Set aside.

For shortcake:

  1. In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in currants. Combine milk, sour cream and egg; add to flour mixture. Stir just to moisten. Spread the dough in prepared pan. Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan.

Meanwhile, prepare the topping:

  1. In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined. Add pears. Cook, uncovered, for 5 minutes, stirring occasionally. Add cranberries. Cook, uncovered, for 3 minutes more or until cranberries pop. Remove from heat. Let stand for 5 minutes.
  2. Serve the shortcake warm topped with fruit mixture and whipped dessert topping. Makes 6 to 8 servings.
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Nutrition Facts (Autumn Pear-Cranberry Shortcake)

  • Per serving:
  • 558 kcal ,
  • 27 g fat
  • (17 g sat. fat ,
  • 96 mg chol. ,
  • 528 mg sodium ,
  • 76 g carb. ,
  • 5 g fiber ,
  • 7 g pro.
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