roasted pear shortcakes.
note: this recipe is adapted from anne willan’s fruit desserts cookbook. this recipe makes about 3 shortcakes
ingredients
shortcake biscuits
2 tbsps unsalted butter, cold
1 cup all-purpose flour
1/2 tbsp baking powder
1/4 tsp kosher salt
1 1/2 tbsps granulated sugar
1/4 cup + 2 tbsps heavy cream, + more to brush on top of biscuits
3 tbsps granulated and/or demerara sugar
cinnamon powder, to taste
roasted pears
1 pear, i used bartlett pear
optional - granulated sugar
whipped cream
1/3 cup heavy cream
1/2 tsp powdered sugar, adjust to taste
tools
medium bowl
fork
3” round cookie cutter
pastry brush
baking sheet and wire rack
whisk or hand mixer
serrated knife
piping bag or ziploc bag
steps
roast the pears: slice pears and place on baking sheet. sprinkle some sugar (optional), and roast in the oven for about 15 minutes until caramelized & slightly soft
make the shortcake biscuits: in a medium bowl, whisk all-purpose flour, baking powder, sugar, & salt together
cut cold butter into small cubes and rub flour into butter cubes with your fingers until flour+butter pieces are as small as peas
add heavy cream into flour+butter mixture and stir with a fork until combined into a shaggy dough
place shaggy dough onto a lightly floured surface and gently knead until dough comes together (this may take some time!). form a rough circle, then cut dough into quarters and stack them and gently press/combine into one dough. repeat this 2 times - this creates the flaky layers. flatten dough to about 1/2 inch thick. chill dough in freezer for 5 minutes before cutting out shortcake biscuits
cut out shortcake biscuits using the round cookie cutter and evenly place on baking sheet. brush biscuits with some heavy cream and sprinkle some cinnamon sugar (mix cinnamon powder & granulated and/or demerara sugar)
place shortcake biscuits in the freezer and preheat oven to 425F
bake shortcake biscuits for 12-15 minutes in the oven until lightly browned. let cool
make the whipped cream: whip heavy cream with powdered sugar until soft peaks. this cream is lightly sweetened, adjust amount of powdered sugar to taste
assemble the roasted pear shortcakes: gently cut shortcake biscuits horizontally in half (they’re delicate!). pipe some whipped cream onto the bottom half of the biscuit. then layer with some roasted pears. gently cover with the top half of the biscuit. serve immediately
enjoy!
notes
you can use any cookie cutter or just cut dough into rectangles/squares/triangles, whatever shape you like!
if using biscuit/cookie cutter, try to cut biscuits as close to each other as possible. if you have leftover dough, gently combine, roll out, and cut shapes. you can also just shape with your hands and bake
