Ginger Shortcakes with Cranberry Pear Compote
Delight your taste buds with these Ginger Shortcakes with Cranberry Pear Compote, a festive dessert bursting with vibrant flavors and cozy spices. The tender, golden shortcakes are infused with ground ginger for a warm, aromatic twist, while their sugary, crisp tops add a touch of elegance. The star of the dish is the luscious cranberry pear compote, simmered with orange zest, cinnamon, and vanilla, creating a tangy-sweet contrast that perfectly complements the buttery shortcakes. Topped with a dollop of fluffy whipped cream, this recipe is an ideal centerpiece for holiday gatherings or any occasion that calls for a show-stopping treat. Quick to prepare and stunning to serve, these spiced shortcakes with seasonal fruit compote are a must-try dessert masterpiece!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1.5 teaspoons Ground ginger
- 3 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, diced)
- 0.75 cup Heavy cream
- 1 large Egg (lightly beaten, for brushing)
- 2 tablespoons Turbinado sugar
- 2 cups Cranberries (fresh or frozen)
- 2 medium Pear (peeled, cored, and diced)
- 0.5 cup Orange juice
- 1 teaspoon Orange zest
- 0.5 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together all-purpose flour, baking powder, ground ginger, granulated sugar, and salt.
Add the cold diced butter and use a pastry cutter or your fingers to break it into the dry ingredients until the mixture resembles coarse crumbs.
Gradually pour in the heavy cream, stirring just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a 2.5-inch round cutter to cut out shortcakes and place them on the prepared baking sheet.
Brush the tops with the beaten egg and sprinkle with turbinado sugar.
Bake the shortcakes for 15-18 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let them cool slightly on a wire rack.
While the shortcakes bake, prepare the cranberry pear compote. In a medium saucepan, combine cranberries, diced pear, orange juice, orange zest, brown sugar, and ground cinnamon.
Place the saucepan over medium heat and cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-12 minutes. Stir in the vanilla extract and remove from heat.
To assemble, split the ginger shortcakes in half and spoon warm cranberry pear compote onto the bottom halves. Top with whipped cream and the other shortcake halves.
Serve immediately and enjoy this beautiful, flavorful dessert!
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 448.6 g | 163% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 204.8 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 383 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
