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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Glazed Pear Shortcake for mini-shortcake pans Recipe

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This recipe for Glazed Pear Shortcake for mini-shortcake pans is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can 16 oz Bartlett pears in syrup

Batter
1 3/4 cups flour
1/2 cups plus 2 tbsp sugar
1 3/4 tsp baking powder
1/4 tsp salt
6 Tbsp butter, melted
3/4 cups milk
1 tsp cinnamon
2/3 cup whipping cream, optional
Directions:
Directions:
Heat oven to 400 degrees

Lightly spray mini shortcake pan with cooking oil. Drain pears, then pat with paper towels. Reserve syrup. In bowl mix together flour, sugar, baking powder, salt. Cut in butter until well blended. Pour milk over the flour mixture. Blend with fork until well mixed. Fill each shortcake pan 2/3 full. Place a sliced pear section over each shortcake indentation. Brush with the reserved pear syrup. Sprinkle the top of each shortcake with cinnamon.

Bake 8 minutes or until tops spring back when lightly touched. Cool up to 10 minutes. Remove from pan and serve with whipped cream. decorate with sprinkles, nuts, shaved chocolate or coconut. When pan has cooled wipe clean with cloth or paper towel.
Makes 24 mini shortcakes

 

 

 

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