Warm Pear Shortcakes With Brandied Cream
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
42
Spice
56
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1 cup
Cake Flour1 cup
Sugar4 tsps
Baking Powder3 tsp
Salt1 tsp
Baking Soda2 tbsps
Unsalted Butter1 cup
Buttermilk2 tbsps
Lemon Juice (fresh)2 cups
Whipping CreamDirections:
1
Make biscuits: Preheat oven to 400°F
2
Sift both flours, sugar, baking powder, salt and baking soda into large bowl
3
Add butter
4
Rub in with fingers until mixture resembles coarse meal
5
Add buttermilk; stir to blend
6
Gather dough into ball
7
Gently knead dough on floured surface until dough holds together
8
Roll out dough on lightly floured surface to 1/2-inch thickness
9
Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits
10
Gather dough scraps, reroll and cut out additional biscuits, making total of 24
11
Arrange biscuits on 2 baking sheets, spacing 2 inches apart
12
Brush tops of biscuits with egg
13
Bake until biscuits puff and are light golden, about 12 minutes
14
(Can be prepared 8 hours ahead
15
Cool completely
16
Wrap in foil
17
Reheat foil-wrapped biscuits in 350°F
18
Oven about 10 minutes before using
19
) Preheat oven to 400°F
20
Sift both flours, sugar, baking powder, salt and baking soda into large bowl
21
Add butter
22
Rub in with fingers until mixture resembles coarse meal
23
Add buttermilk; stir to blend
24
Gather dough into ball
25
Gently knead dough on floured surface until dough holds together
26
Roll out dough on lightly floured surface to 1/2-inch thickness
27
Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits
28
Gather dough scraps, reroll and cut out additional biscuits, making total of 24
29
Arrange biscuits on 2 baking sheets, spacing 2 inches apart
30
Brush tops of biscuits with egg
31
Bake until biscuits puff and are light golden, about 12 minutes
32
(Can be prepared 8 hours ahead
33
Cool completely
34
Wrap in foil
35
Reheat foil-wrapped biscuits in 350°F
36
Oven about 10 minutes before using
37
) Make pears: Toss pears with lemon juice in large bowl
38
(Can be prepared 2 hours ahead
39
Cover and refrigerate
40
) Melt butter in heavy large skillet over medium heat
41
Add pear mixture and sauté until crisp-tender, about 6 minutes
42
Remove pear mixture from heat
43
Add whipping cream and brown sugar, then pear brandy
44
Bring mixture to boil
45
Cook until pears are tender and sauce thickens slightly, about 5 minutes
46
Divide pear mixture among 12 bowls
47
Top with warm biscuits and serve
48
Toss pears with lemon juice in large bowl
49
(Can be prepared 2 hours ahead
50
Cover and refrigerate
51
) Melt butter in heavy large skillet over medium heat
52
Add pear mixture and sauté until crisp-tender, about 6 minutes
53
Remove pear mixture from heat
54
Add whipping cream and brown sugar, then pear brandy
55
Bring mixture to boil
56
Cook until pears are tender and sauce thickens slightly, about 5 minutes
57
Divide pear mixture among 12 bowls
58
Top with warm biscuits and serve