Ginger Shortcakes With Cranberry Pear Compote

May 12, 2023May 12, 20230 0
Ginger Shortcakes with Cranberry Pear Compote is a perfect dessert for festive occasions
in Dessert

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups all-purpose flour
1/3 cup sugar
1/4 cup crystallized ginger , minced
1 tablespoon baking powder
1 tablespoon orange zest
1 teaspoon kosher salt
4 tablespoons unsalted butter , chilled , cubed
1/4 cup shortening
1/2 cup heavy cream
1 egg , beaten
1 tablespoon heavy cream
1 tablespoon turbinado sugar
2 1/2 cups ripe bosc pears , thinly sliced , skin on
1/4 cup brown sugar
2 tablespoons granulated sugar
2 tablespoons unsalted butter
1 cinnamon stick
3 cups fresh cranberries or 3 cups frozen cranberries , divided
1/2 cup ginger ale
1/4 cup light corn syrup
3/4 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon orange zest , minced
1/4 - 1/2 teaspoon orange extract

Nutrision Information

Servings Per Recipe
8
Calories
590
Sugar
49g
Fat
32g
Ginger Shortcakes with Cranberry Pear Compote is a simple yet elegant dessert that is perfect for festive occasions and holiday dinners. The combination of sweet and spicy ginger shortcake and tart and tangy cranberry pear compote is sure to impress your guests. The compote is made with fresh cranberries, pears, and spices, and is cooked until tender and syrupy. The shortcake is made with flour, sugar, butter, and crystallized ginger and is baked until golden brown and crisp. The combination of textures and flavors makes this dessert a crowd-pleaser.

Instructions

1.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2.In a large mixing bowl, whisk together flour, sugar, crystallized ginger, baking powder, orange zest, and salt until well combined. Cut in butter and shortening until the mixture resembles coarse crumbs.
3.In a separate bowl, whisk together 1/2 cup heavy cream and egg. Add to the flour mixture and stir until just combined.
4.Turn the dough out onto a lightly floured board. Pat into a 3/4-inch thick round and cut into 8 wedges. Brush the tops with 1 tablespoon of heavy cream and sprinkle with turbinado sugar.
5.Bake for 15-18 minutes or until the shortcakes are golden brown and a toothpick comes out clean.
6.Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in sliced pears, cinnamon stick, brown sugar, granulated sugar, and 1 cup cranberries. Cook, stirring occasionally, until the pears are tender and the cranberries have burst, about 10-12 minutes.
7.Add the remaining 2 cups cranberries, ginger ale, and corn syrup to the pan and cook for another 5-7 minutes, until the cranberries have burst and the sauce is slightly thickened.
8.In a bowl, whisk together heavy cream, powdered sugar, orange zest, and orange extract until stiff peaks form.
9.To assemble, split each shortcake in half and spoon the warm cranberry pear compote over the bottom half. Top with a dollop of whipped cream and place the other half on top. Serve immediately.

PROS

Crisp and lightly sweetened ginger shortcakes combined with tart and tangy cranberry pear compote makes for a perfect festive dessert.

CONS

This dessert is high in calories and sugar and should be enjoyed in moderation.

It may not be suitable for individuals with cranberry or pear allergies.

HEALTH & BENEFITS

Ginger has been linked to reducing nausea and inflammation, and improving digestion and immune system.
Cranberries are high in antioxidants and can aid in promoting urinary tract health.
Pears are a good source of fiber, vitamin C, and K, and can support digestive and heart health.

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