Buttery shortcake, honey-soaked pears, and a rich mascarpone whipped cream team up in this showy fall dessert.



  • ¼ cup honey

  • 2 tablespoons lemon juice

  • ½ teaspoon ground cardamom

  • 2 ripe firm red and/or green pears, cored, halved and thinly sliced

  • 2 ¾ cups all-purpose flour

  • ⅓ cup sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 ¼ cups cold butter, cut up

  • ¾ cup buttermilk

  • 1 egg

  • 1 ½ cups heavy cream

  • ¼ cup mascarpone cheese

  • Pomegranate seeds


  • In a large bowl combine 1/4 cup honey, the lemon juice, and cardamom. Add pears; toss to coat. Cover and let stand 1 to 2 hours, stirring occasionally.

    Preheat oven to 350°F. In a very large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Use a pastry blender to cut in butter until coarse crumbs form. Make a well in the center of the mixture. In a small bowl whisk together the buttermilk and egg. Add egg mixture to flour mixture, stirring with a fork just until moistened (dough will be crumbly).

    Transfer dough to a 15 x 10 x 1-inch baking pan. Using floured hands, press dough into an even layer. Brush top with additional buttermilk and sprinkle with additional sugar. Bake for 25 to 30 minutes or until lightly browned. Remove and cool in pan on a wire rack.

    In a large bowl beat together heavy cream, mascarpone cheese, and 3 tablespoons honey with a mixer just until stiff peaks form.

    Top shortcake with whipped mascarpone cream, pears, and some of their liquid. Sprinkle with pomegranate seeds.

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Nutrition Facts

367 calories, 25 g fat (15 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 81 mg cholesterol, 266 mg sodium, 33 g carbohydrates, 1 g fiber, 15 g sugar, 4 g protein.