Spiced Shortcakes with Sauteed Pears
- 2 cups all-purpose flour, (about 9 ounces)
- 1/3 cup regular oats
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon ginger, ground
- 1/4 cup chilled butter, cut into small pieces
- 1/2 cup 1% low-fat milk
- 1/4 cup water
- Cooking spray
- 1 tablespoon water
- 1 large egg white, lightly beaten
- 1 teaspoon sugar, granulated
- 5 1/2 cups ripe Bosc pears, peeled, sliced, (about 6 pears)
- 2 tablespoons lemon juice, fresh
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups fat-free vanilla yogurt, frozen
DirectionsPreheat oven to 375.To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
Add milk and 1/4 cup water; stir just until moist.
Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
Flatten dough to 1/2-inch thickness using lightly floured hands.
Let stand 5 minutes.
Combine 1 tablespoon water and egg white.
Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
Bake at 375 for 15 minutes or until golden.
Remove from pan; cool on a wire rack.
To prepare filling, combine pears and lemon juice; toss to coat.
Melt 1 tablespoon butter in a large skillet over medium-high heat.
Add pear mixture; saute 2 minutes.
Stir in 3 tablespoons brown sugar; bring to a boil.
Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
Remove from heat; stir in vanilla.
Split each shortcake in half horizontally using a serrated knife.
Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.
Shortcake Tips:When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes.
If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
Use a serrated knife to split the shortcakes.
It will cut through the cakes without crumbling them.
You can bake the shortcakes up to a day ahead.
Cool completely, and store at room temperature in a large zip-top plastic bag.
To reheat, wrap in foil and heat at 350 for 10 minutes.
To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months.
Thaw at room temperature, then reheat as instructed above.