Ginger-Pear Shortcakes

Fluffy biscuits layered with a sweet and spicy ginger-pear compote, tart cranberries, and lightly cardamom-spiced whipped cream, garnished with fresh mint.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Compote

¼ cup salted butter

¼ cup finely chopped crystallized ginger

¼ cup packed light brown sugar

¼ cup honey

¼ teaspoon coarse kosher salt

2 firm Bartlett pears, cored, peeled and chopped

2 tablespoons fresh or frozen cranberries

2 (3-inch) cinnamon sticks

Whipped Cream

1 cup heavy whipping cream

2 tablespoons pure maple syrup

¼ cup powdered sugar

¼ teaspoon ground cardamom

Pinch of coarse kosher salt

4 Classic Biscuits

Fresh mint, for garnish

Directions

For compote, in a medium saucepan, stir together butter, crystallized ginger, brown sugar, honey and salt. Cook over medium heat until butter is melted, stirring occasionally. Add pears, cranberries and cinnamon sticks. Cook, uncovered, for 20 to 25 minutes or until brown sugar is dissolved and mixture is slightly thickened, gently stirring occasionally. Remove from heat; remove and discard cinnamon sticks. Cool slightly.
For whipped cream, in a medium bowl, beat heavy cream and maple syrup with an electric mixer on medium for 3 to 5 minutes or until soft peaks form (tips curl). Stir in powdered sugar, cardamom and salt; beat on low for 1 minute or just until sugar is dissolved.
To serve, cut each biscuit horizontally in half. Place biscuit halves, cut sides up, on serving plates. Top with compote and whipped cream. Garnish with fresh mint, if desired.