Ginger Shortcakes With Cranberry Pear Compote Recipe

Indulge in the warm, comforting flavors of autumn with these irresistible Ginger Shortcakes and Cranberry Pear Compote! This impressive dessert, adapted from Cuisine at Home, features tender, buttery shortcakes perfectly complemented by a sweet and tart cranberry pear compote. The recipe is easier than it seems – a detailed breakdown makes it manageable, resulting in a show-stopping treat. Serve warm, drizzled with creamy orange zest for an unforgettable culinary experience.

Prep Time 30 mins
Cook Time 60 mins
Calories 549.2 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Ginger Shortcakes With Cranberry Pear Compote 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Shortcakes With Cranberry Pear Compote

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How to Make Ginger Shortcakes With Cranberry Pear Compote

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Using a 1/3 cup measuring cup, scoop out the dough and form into 6 shortcakes on the prepared baking sheet.
  6. Brush the tops of the shortcakes with 1 tablespoon heavy cream and sprinkle with 1 tablespoon turbinado sugar.
  7. Bake for 15-20 minutes, or until golden brown.
  8. Remove from oven and let cool on a wire rack.
  9. 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.
  10. Cook over medium heat until the sugar dissolves, about 2 minutes.
  11. 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.
  12. Stir in the remaining 1 cup fresh cranberries and 2 tablespoons light corn syrup.
  13. 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.
  14. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Canadian Oven Dinner Party Fall Heirloom Historical Holiday Event Stove Top Thanksgiving Seasonal Berries Pears Equipment