Zutaten für Ginger Shortcakes With Cranberry Pear Compote
- All Purpose Flour
- Sugar
- Crystallized Ginger
- 2 teaspoons baking powder
- orange zest (for garnish)
- Kosher Salt
- Unsalted Butter
- 1/4 cup cold vegetable shortening
- 1/2 cup heavy cream + 1 tablespoon heavy cream
- 1 large egg
- Turbinado Sugar
- Bosc Pears
- 2 tablespoons brown sugar
- 1/2 cup granulated sugar + 1 tablespoon turbinado sugar
- 1 cinnamon stick
- Fresh Cranberries
- 1/2 cup ginger ale
- Light Corn Syrup
- powdered sugar (for garnish)
- 1 teaspoon orange extract
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Zubereitung von Ginger Shortcakes With Cranberry Pear Compote
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- For the shortcakes: In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground ginger, 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter and 1/4 cup cold vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup heavy cream and 1 large egg. Gently fold into the flour mixture until just combined; don't overmix.
- Using a 1/3 cup measuring cup, scoop out the dough and form into 6 shortcakes on the prepared baking sheet.
- Brush the tops of the shortcakes with 1 tablespoon heavy cream and sprinkle with 1 tablespoon turbinado sugar.
- Bake for 15-20 minutes, or until golden brown.
- Remove from oven and let cool on a wire rack.
- For the compote: In a medium saucepan, combine 2 ripe but firm pears, peeled, cored, and sliced (about 2 cups), 1/4 cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons unsalted butter, and 1 cinnamon stick.
- Cook over medium heat until the sugar dissolves, about 2 minutes.
- Add 2 cups fresh cranberries and 1/2 cup ginger ale. Cover and simmer until the cranberries burst and the sauce thickens, about 10 minutes.
- Stir in the remaining 1 cup fresh cranberries and 2 tablespoons light corn syrup.
- For the orange cream: In a small bowl, beat 1 cup heavy cream with 1 teaspoon orange extract using an electric mixer or whisk until soft peaks form.
- To serve: Warm the shortcakes. Top each shortcake with a generous spoonful of cranberry pear compote, dollop of orange cream, and garnish with sifted powdered sugar and orange zest.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
119g
Fat
81g
Carbs
22g
