GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE

GINGER SHORTCAKES WITH CRANBERRY-PEAR COMPOTE image

Yield 8 servings

Number Of Ingredients 22

CAKES:
2 cups all-purpose flour
1/3 cup sugar
1/4 cup crystallized ginger, minced
1 Tbsp baking powder
1 Tbsp lemon zest, minced
1 tsp kosher salt
1/2 stick unsalted butter, chilled and cubed
1/4 cup shortening
1/2 cup heavy cream
1 egg
1 Tbsp heavy cream
coarse sugar
COMPOTE:
2 1/2 cups Bosc pears, thinly sliced w/skins on
1/4 cup brown sugar
2 Tbsp granulated sugar
2 Tbsp unsalted butter
1 cinnamon stick
3 cups whole cranberries, divided
1/2 cup ginger ale
1/4 cup light corn syrup

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Stir first 6 ingredients for the shortcakes together in a bolw. Cut in butter and shortening. 3. Whisk 1/2 cup heavy cream and egg together. Fold into flour mixture just until moist but still lumpy. 4. Arrange 1/3 cup portions on prepared baking sheet. Brush tops with 1 Tbsp cream, sprinkle with sugar and bake until golden, 15-20 minutes; cool on rack. 5. Heat first 5 ingredients for compote in a saucepan over medium until sugar dissolves, about 2 minutes. 6. Add 2 cups cranberries and ginger ale. Cover and simmer until berries pop and sauce thickens, 10 minutes. 7. Stir in remaining cup of cranberries and corn syrup.