We’ll Just Be Over Here Making These Pear Shortcakes
With winter just around the corner, we’re doing everything we can to eat as much sweet and savory as possible. Being that it’s getting chilly out there, we have no issue wearing our stretchy pants as we lounge around not thinking about the gym. With this said, we’re excited to a share a dessert that everyone here at Plated is a fan of… Caramelized Pear Shortcakes. It’s a twist on the classic strawberry shortcake, swapping in d’Angjou pear slices that are caramelized and sandwiched into a toasty biscuit, and topped with fresh whipped cream. Sticky, sweet, and creamy—what’s not to love?
Caramelized Pear Shortcakes with Whipped Cream
1 d’Anjou pear
2 packets butter
1½ tablespoons light brown sugar
⅓ cup heavy cream
2 teaspoons powdered sugar
12″ large pan
1. Prepare Pear
Preheat oven to 350°F. Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier! Rinse pear, halve, and cut into ¼-inch slices, discarding core.
3. Caramelize Pear
While biscuits warm, heat butter in a large pan over medium heat. When butter is foamy, add brown sugar and cook, stirring, until almost dissolved, 1–2 minutes. Add pear in a single layer and cook without moving until golden on bottom, 3–4 minutes, then stir occasionally until golden all over and soft, 4–5 minutes more. Transfer to a bowl, leaving caramelizing liquid in pan for toasting biscuits.
4. Make Whipped Cream
While pear caramelizes, remove bowl and whisk from refrigerator and whip heavy cream and powdered sugar until thickened and soft peaks form, 1-2 minutes. Place in refrigerator to chill until ready to serve.
5. Toast Biscuits
Halve warmed biscuits crosswise and add cut-side down to pan from pears over medium heat. Toast, allowing biscuits to soak up caramelizing liquid, until light golden, about 2 minutes.
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