Best Raspberry Pear Shortcake Recipes

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PEACH RASPBERRY SHORTCAKES



Peach Raspberry Shortcakes image

Provided by Ina Garten

Categories     dessert

Yield 6 to 8 shortcakes

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
2 extra-large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 egg beaten with 2 tablespoons water or milk, for egg wash
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 ripe peaches, peeled, pitted, and thinly sliced
1 pint raspberries
1 orange, zest removed in long strips

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
  • mixture. Mix until just blended. The dough will be sticky.
  • Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
  • Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
  • Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
  • To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
  • Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

RASPBERRY SHORTCAKE



Raspberry Shortcake image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups raspberries, green parts trimmed off, berries cut into chunks
2 tablespoons sugar
1 1/2 cups flour
3/4 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon freshly grated lemon zest
1 cup heavy cream, whipped
1 cup sour cream
1/4 cup light brown sugar, packed

Steps:

  • In a bowl, toss the raspberries with 1 tablespoon of the sugar and refrigerate until ready to serve.
  • Preheat the oven to 400 degrees F. In a mixer fitted with a paddle attachment, mix the flour, salt, the remaining 1 tablespoon of sugar, baking powder, and lemon zest. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
  • Form the dough into a log then use a rolling pin to roll it out into a long rectangle about 1-inch thick and 3 inches wide. Making diagonal strokes with a sharp knife, cut into 4 or 6 large triangular biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
  • When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of raspberries with the syrup that has collected in the bowl, a dollop of sour cream, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

PEAR-RASPBERRY JELLY ROLL SHORTCAKES



Pear-Raspberry Jelly Roll Shortcakes image

Categories     Pear-Raspberry Jelly Roll Shortcakes     pear     raspberry     Jelly     roll     jelly roll     shortcake     jelly roll shortcake     pear raspberry     pear raspberry shortcake     pear shortcake     raspberry shortcake     pear jelly roll shortcake     raspberry jelly roll shortcake

Time 1h30m

Yield 10

Number Of Ingredients 16

Topping
2 ripe red-skinned pears
1/4 c. sugar
1/2 pt. raspberries
Jelly Roll
1 tbsp. cake flour (not self-rising)
1/2 c. cake flour (not self-rising)
1/2 tsp. baking powder
5 large egg whites
c. granulated sugar
1/2 c. fat-free egg substitute
1 tsp. vanilla extract
2 tbsp. minced crystallized ginger
Confectioners' sugar, for dusting
1/2 c. reduced-calorie raspberry preserves
1 c. reduced-calorie whipped topping

Steps:

  • Topping: Toss pears and sugar in a bowl; stir in raspberries. Refrigerate.
  • Jelly Roll: Heat oven to 400°F. You'll need a 15 1/2 x 10 1/2 x 1-in. jelly roll pan coated with nonstick spray; line with wax paper. Coat paper with nonstick spray; dust with 1 Tbsp cake flour. In small bowl, whisk remaining 1⁄2 cup flour and baking powder.
  • In large bowl with mixer on medium-high speed, beat egg whites until soft peaks start to form. Gradually beat in 1⁄2 cup of the sugar. At high speed, continue to beat whites until stiff yet billowy peaks form.
  • In a medium bowl, beat egg substitute with remaining 1⁄4 cup sugar 3 minutes, until lightened in color. Add vanilla. At low speed, beat in half of the flour mixture; fold into egg whites with remaining flour mixture and ginger. Spread in prepared pan. Bake 12 minutes, or until top springs back when pressed. Let cool on rack 2 minutes.
  • Dust a clean kitchen towel with confectioners' sugar. Loosen cake from sides of pan; invert cake onto towel. Remove pan; peel off paper. Starting from a short end, roll up cake in towel; place seam-side down on rack and cool completely, about 30 minutes.
  • Scrape preserves through mesh sieve to remove seeds. Unroll cake; spread with preserves. Reroll cake; place seam-side down on cutting board. Trim ends of cake roll.
  • To serve, place a 1⁄2-inch slice jelly roll on a plate. Top with 1⁄4 cup fruit and 2 Tbsp whipped topping. Lean another slice against stack. Dust with confectioners' sugar.

Nutrition Facts : Calories 191 calories

WARM PEAR SHORTCAKES WITH BRANDIED CREAM



Warm Pear Shortcakes with Brandied Cream image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Christmas     Vegetarian     Pear     Brandy     Eau de Vie     Winter     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 17

For biscuits
1 3/4 cups all purpose flour
1 cup cake flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 cup buttermilk
1 large egg, beaten to blend
For pears
8 firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch-thick slices
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 cups whipping cream
1/2 cup (packed) golden brown sugar
5 tablespoons poire Williams (clear pear brandy) or brandy

Steps:

  • Make biscuits:
  • Preheat oven to 400°F. Sift both flours, sugar, baking powder, salt and baking soda into large bowl. Add butter. Rub in with fingers until mixture resembles coarse meal. Add buttermilk; stir to blend. Gather dough into ball.
  • Gently knead dough on floured surface until dough holds together. Roll out dough on lightly floured surface to 1/2-inch thickness. Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll and cut out additional biscuits, making total of 24. Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
  • Brush tops of biscuits with egg. Bake until biscuits puff and are light golden, about 12 minutes. (Can be prepared 8 hours ahead. Cool completely. Wrap in foil. Reheat foil-wrapped biscuits in 350°F. oven about 10 minutes before using.)
  • Make pears:
  • Toss pears with lemon juice in large bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)
  • Melt butter in heavy large skillet over medium heat. Add pear mixture and sauté until crisp-tender, about 6 minutes. Remove pear mixture from heat. Add whipping cream and brown sugar, then pear brandy. Bring mixture to boil. Cook until pears are tender and sauce thickens slightly, about 5 minutes. Divide pear mixture among 12 bowls. Top with warm biscuits and serve.

CARAMELIZED PEACH AND RASPBERRY SHORTCAKES



Caramelized Peach and Raspberry Shortcakes image

Serve this beautiful dessert at home or take it along on a picnic - peach and raspberry shortcakes flavored with almonds and topped with prepared or purchased whipped cream!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients 11

3 tablespoons butter or margarine
1/4 cup packed brown sugar
2 tablespoons amaretto
2 medium peaches, peeled, cut up
1 cup raspberries
6 sponge shortcake cups
Sliced almonds, if desired
1 cup whipping cream
2 tablespoons packed brown sugar
1 teaspoon cornstarch
1 teaspoon amaretto

Steps:

  • In 10-inch skillet, melt butter over medium-low heat. Stir in 1/4 cup brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and the peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with sugar mixture. Cool 10 minutes. Gently stir in raspberries.
  • In chilled medium bowl, beat Amaretto Whipped Cream ingredients with electric mixer on high speed until stiff.
  • Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 100 mg, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 170 mg

RASPBERRY PEAR CRISP



Raspberry Pear Crisp image

I made this easy and delicious dessert for a family dinner. Everyone loved it, even my 21 year old brother, and if he had something good to say about his sisters cooking it must really be amazing! He who only knows how to cook kraft dinner asked for the recipe. Next time I'll have to make a double batch! PSST! I found it in the Taste of Home 2005 Annual Recipes.

Provided by MandieBoo

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

2 medium ripe pears, peeled and thinly sliced
3 cups fresh raspberries
2 tablespoons sugar
1 cup quick-cooking oats
1/4 cup honey
3 tablespoons margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
  • Sprinkle pears with raspberries and sugar.
  • In a bowl, combine the remaining ingredients.
  • Sprinkle over berries.
  • Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
  • Serve warm.
  • Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
  • Diabetic Exchange is 2 fruits.

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