CRANBERRY-PEAR COMPOTE SHORTCAKE

Cranberry-Pear Compote Shortcake image

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup packed brown sugar
1/4 cup sugar
2 tablespoons butter
1 cinnamon stick (3 inches)
3 cups fresh or frozen cranberries, halved, divided
1/2 cup ginger ale
2-1/2 cups sliced fresh pears
1/4 cup light corn syrup
8 individually frozen biscuits
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
2 teaspoons grated orange zest
2 tablespoons butter, softened

Steps:

In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

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