Ginger Shortcakes With Cranberry Pear Compote

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 cup crystallized ginger, minced
• 1 tablespoon baking powder
• 1 tablespoon orange zest
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter, chilled, cubed
• 1/4 cup shortening
• 1/2 cup heavy cream
• 1 egg, beaten
• 1 tablespoon heavy cream
• 1 tablespoon turbinado sugar
• 2 1/2 cups ripe bosc pears, thinly sliced, skin on
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter
• 1 cinnamon stick
• 3 cups fresh cranberries or 3 cups frozen cranberries, divided
• 1/2 cup ginger ale
• 1/4 cup light corn syrup
• 3/4 cup heavy cream
• 1 tablespoon powdered sugar
• 1 tablespoon orange zest, minced
• 1/4-1/2 teaspoon orange extract

Recipe

• 1 preheat the oven to 400 degrees; line a baking sheet with parchment paper.
• 2 for the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
• 3 whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
• 4 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.
• 5 bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
• 6 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.
• 7 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.
• 8 add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
• 9 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.
• 10 garnish by sifting additional powdered sugar over all and topping with orange zest.