Best 5 Ginger Shortcakes With Cranberry Pear Compote Recipes

CRANBERRY-PEAR COMPOTE

Steps:

• Combine all the ingredients in a 3-quart saucepan.
• Cover and bring to a boil over high heat.
• Lower the heat and simmer for 10 minutes.
• Let cool completely and refrigerate 8-12 hours to thicken.

GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE

Steps:

• Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
• For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
• Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
• Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
• Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
• To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
• To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
• Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
• For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
• Garnish by sifting additional powdered sugar over all and topping with orange zest.

PEAR CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

GINGER-SPICED ASIA PEAR AND CRANBERRY COMPOTE

Steps:

• Make a bouquet garni by enclosing the clovers, ginger, cinnamon stocks and allspice berries in a piece of cheesecloth tied together with a piece of string. Tie the string to the handle of a large saucepan.
• Combine the boueguet garni, sugar and water in the saucepan and bring the syrup to a boil. When the sugar is dissolved, lower the heat and add the Asian pear pices. Coer the pan and simmer the pears for about 40-45 minutes. They will still offer slight resistance when pierced with a knife.
• Stir in the cranberries and turn up the heat so that the cranberries will cook and begin to pop, stirring frequently; this should take about 8 - 10 minutes. When the cranberries have cooked, remove the pan from the heat and cool. Remove the bouquet garni from the compote. Add the vinegar and ginger and taste for seasoning. The suace will firm up as it cools. Refrigerate until serving time. Taste for seasoning just before serving.
• Can be made 5 days a head, covered and refrigerated. Taste before serving. You may need to add a bit more vinegar.

GINGER PEAR SHORTCAKES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
• On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
• Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
• In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
• To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.