GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE
Steps:
- 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Stir first 6 ingredients for the shortcakes together in a bolw. Cut in butter and shortening. 3. Whisk 1/2 cup heavy cream and egg together. Fold into flour mixture just until moist but still lumpy. 4. Arrange 1/3 cup portions on prepared baking sheet. Brush tops with 1 Tbsp cream, sprinkle with sugar and bake until golden, 15-20 minutes; cool on rack. 5. Heat first 5 ingredients for compote in a saucepan over medium until sugar dissolves, about 2 minutes. 6. Add 2 cups cranberries and ginger ale. Cover and simmer until berries pop and sauce thickens, 10 minutes. 7. Stir in remaining cup of cranberries and corn syrup.
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Nati Abebaw
nati10@hotmail.comCan these shortcakes be made ahead of time?
Phil Ter
ter_p60@yahoo.comI'm allergic to cranberries. Can I use another fruit in the compote?
Selma Iintamba
selma@gmail.comI'm not sure about this recipe. It seems like there are a lot of ingredients and steps involved.
Rebecca Fricke
r25@yahoo.comThis recipe looks delicious! I can't wait to try it.
UNPREDICTABLE 254
unpredictable-2@gmail.comThis recipe is missing some key ingredients. It doesn't say what kind of flour to use or how much sugar to add to the compote.
Peter Ssekasande
s_peter@aol.comI followed the recipe exactly and my shortcakes turned out flat and dense. I'm not sure what went wrong.
Hibo Abdirahman
abdirahman-hibo64@hotmail.comThese shortcakes were a bit too dry for my taste, but the compote was delicious.
Waleed Abrahams
abrahams-w55@gmail.comI've made these shortcakes several times now and they're always a hit. They're the perfect dessert for any occasion.
Tanzeela Bhutto
b@hotmail.comThe cranberry-pear compote is the star of this dish. It's so flavorful and pairs perfectly with the ginger shortcakes.
Sk Alamin11
s_alamin11@yahoo.comThese shortcakes were so easy to make and they turned out so well! I'm definitely adding this recipe to my favorites.
Sajjad bhaiya1234
b@gmail.comI'm not usually a fan of ginger, but these shortcakes were amazing! The ginger flavor was subtle and perfectly balanced by the sweetness of the compote.
Malik Saad Malik saad
malik.s@gmail.comI made these ginger shortcakes for a brunch party and they were a huge success! The shortcakes were light and airy, and the compote was tangy and sweet. My guests raved about them.
Dylan Thomson
d_t@gmail.comThese ginger shortcakes with cranberry-pear compote were a delightful treat! The shortcakes were fluffy and flavorful, with a hint of ginger that perfectly complemented the tart sweetness of the compote. The compote was bursting with flavor and had a