Wednesday, 9 March 2016

Glazed Pear Shortcake



For one cake, 6-8 servings you will need:

1 can (16 oz) sliced Bartlett pears in syrup

Batter:

1-3/4 cups all purpose flour
1/2 cup plus 2 tbsp sugar
1-3/4 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter
3/4 cup milk
1 tsp cinnamon
2/3 cup whipping cream

Grease and flour an 8" round cake pan.

Drain the pears.  Pat dry with paper towels.  Reserve syrup.

Stir flour, sugar, baking powder and salt in medium bowl until blended.  Cut in butter with a pastry blender until mixture resembles coarse meal.

Pour the milk over the flour mixture.  Toss with a fork just until blended.  Do not over mix.

Spoon batter into the prepared pan.  Smooth top.  Arrange pears over batter in circular pattern.  Brush with some of the reserved syrup.  Sprinkle with cinnamon.

Bake at 400F until wooden pick inserted into centre of the cake is withdrawn clean and top is golden brown, about 45 minutes.

Transfer to wire rack to cool 15 minutes.  Brush with reserved syrup.

Invert cake onto plate.  Remove pan.  Return to upright position on wire rack.  Cool until serving time.

Cut into wedges.  Serve with a dollop of whipped cream, flavoured with ground cinnamon.  Or substitute ice cream for the whipped cream.

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