Ginger Pear Shortcakes Recipes

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GINGER PEAR SHORTCAKES



Ginger Pear Shortcakes image

Try these delightful shortcakes baked using Original Bisquick® mix and stuffed with a pear filling - a perfect fall dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 16

2 1/2 cups Original Bisquick™ mix
1 tablespoon granulated sugar
1/2 cup plus 2 tablespoons milk
2 tablespoons molasses
1/4 cup chopped walnuts
3 tablespoons chopped crystallized ginger
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 Bosc pears, peeled, sliced
2 tablespoons lemon juice
3 tablespoons butter
3 tablespoons packed brown sugar
3 teaspoons vanilla
1/8 teaspoon salt
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
  • On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
  • Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
  • In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
  • To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg

GINGER PEAR SHORTCAKES RECIPE - (4.4/5)



Ginger Pear Shortcakes Recipe - (4.4/5) image

Provided by á-58763

Number Of Ingredients 16

2 1/2 cups Original Bisquick™ mix
1 tablespoon granulated sugar
1/2 cup plus 2 tablespoons milk
2 tablespoons molasses
1/4 cup walnuts, chopped
3 tablespoons crystallized ginger, chopped
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 Bosc pears, peeled, sliced
2 tablespoons lemon juice
3 tablespoons butter
3 tablespoons brown sugar, packed
3 teaspoons vanilla
1/8 teaspoon salt
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms. On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops. Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely. In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt. To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

PEACH-GINGER SHORTCAKES



Peach-Ginger Shortcakes image

Make shortcakes with Original Bisquick™ mix. Fill this dessert with peach-ginger mixture and whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3 cups sliced peeled peaches
1/4 cup packed brown sugar
1/4 teaspoon ground ginger
2 1/2 cups Original Bisquick™ mix
1/4 cup granulated sugar
3 tablespoons chopped crystallized ginger
1/2 cup half-and-half
1/4 cup butter or margarine, melted
3/4 cup whipping cream
4 1/2 teaspoons granulated sugar
3/4 teaspoon vanilla

Steps:

  • In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.
  • Heat oven to 425°F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, the crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
  • In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
  • To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.

Nutrition Facts : Calories 530, Carbohydrate 69 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 700 mg

FRESH PEACH AND GINGERCREAM SHORTCAKES



Fresh Peach and Gingercream Shortcakes image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Milk/Cream     Breakfast     Brunch     Dessert     Bake     Picnic     Kid-Friendly     High Fiber     Peach     Summer     Anniversary     Birthday     Shower     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

2 cups all purpose flour
13 tablespoons sugar, divided
1 tablespoon baking powder
1/2 cup (1 stick) chilled salted butter, diced
1/2 cup finely chopped crystallized ginger, divided
1/2 cup ginger ale
3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
4 large peaches, halved, thinly sliced

Steps:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
  • Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
  • Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
  • Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.

GINGERBREAD PEAR CAKE



Gingerbread Pear Cake image

Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.

Provided by Mallinda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Spice Cake

Time 1h

Yield 8

Number Of Ingredients 6

2 tablespoons butter, melted
¼ cup dark corn syrup
¼ cup brown sugar
1 (16 ounce) can pear halves, well drained
½ cup pecan halves
1 (14.5 ounce) package gingerbread cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
  • Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
  • Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
  • Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g

GLAZED PEAR SHORTCAKES



Glazed Pear Shortcakes image

Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Special enough to serve company-and cute, too! -Fran Thomas, St. James City, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 6

2 medium pears, sliced
2 tablespoons butter
4 teaspoons apricot spreadable fruit
8 thin slices pound cake
4 teaspoons chopped walnuts
4 tablespoons whipped topping

Steps:

  • In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.

Nutrition Facts : Calories 256 calories, Fat 14g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 161mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.

GINGER-PEACH SHORTCAKE



Ginger-Peach Shortcake image

There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 18

5 medium peaches, peeled and sliced
1/4 cup sugar
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter
2 tablespoons chopped crystallized ginger, optional
SHORTCAKE:
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

Nutrition Facts :

DARK GINGERBREAD PEAR CAKE



Dark Gingerbread Pear Cake image

Provided by Maggie Ruggiero

Categories     Cake     Mixer     Ginger     Brunch     Dessert     Bake     Picnic     Quick & Easy     Pear     Spice     Fall     Potluck     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) cake

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear
Accompaniment: whipped cream

Steps:

  • Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
  • Whisk together flour, baking soda, cinnamon, allspice, and salt.
  • Melt butter with water.
  • Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
  • Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

GINGER PEAR CAKE



Ginger Pear Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

1/4 cup unsalted butter
2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
1/2 cup dark brown sugar
2 teaspoons pumpkin pie spice
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/4 cup milk
1/2 cup dark molasses
2 large eggs
1/4 cup water
Confectioners' sugar, for dusting, optional

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
  • Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
  • In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
  • Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 193 calorie, Fat 5 grams, SaturatedFat 3 grams, Carbohydrate 35 grams, Fiber 1 grams, Protein 3 grams

GINGER SHORTCAKES WITH MANGOES AND STRAWBERRIES



Ginger Shortcakes with Mangoes and Strawberries image

Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic.

Provided by Food Network

Categories     dessert

Time 45m

Yield 3 to 6 servings

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1/3 cup roughly chopped crystallized ginger (Australian ginger is best)
3/4 cup buttermilk
1 egg, lightly beaten
2 large, ripe mangoes, peeled and cut into cubes
1/2 pound strawberries, stemmed and sliced
8 ounces lowfat vanilla yogurt, stirred to make smooth

Steps:

  • Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
  • In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough).
  • With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
  • To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.

GINGER-PEAR UPSIDE-DOWN CAKE



Ginger-Pear Upside-Down Cake image

Delicious, slightly caramelized dessert.

Provided by Allan Rutherford

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 13

⅓ cup butter
¼ cup molasses
¼ cup brown sugar
¾ teaspoon ground ginger
20 ounces canned pear halves, drained
1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
⅓ cup butter, softened
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
  • Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
  • Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
  • Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g

GINGER-PEAR HAND PIES



Ginger-Pear Hand Pies image

Pastry rounds are pressed into muffin tins and filled with ginger- and vanilla-perfumed pears. The resulting hand pies are small but indulgent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 10

Number Of Ingredients 15

2 1/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into 1/4-inch pieces
6 ounces cold cream cheese, cut into small pieces
3 to 4 tablespoons ice water
2 large eggs
2/3 cup plus 1 tablespoon granulated sugar
1/2 cup unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 vanilla bean, split and seeds scraped
3 tablespoons finely grated fresh ginger
2 firm but ripe pears, such as Bosc, peeled and cut into 1/4-inch dice
Confectioners' sugar, for dusting

Steps:

  • Crust:Combine flour, salt, butter, and cream cheese in a food processor; pulse until pea-size clumps form.
  • With machine running, add water, 1 tablespoon at a time, until mixture just comes together when pressed in your hand. Divide in half; shape each half into a disk and wrap in plastic. Refrigerate until firm, about 45 minutes.
  • Filling:Whisk together eggs and 2/3 cup granulated sugar in a medium bowl until thick and pale yellow. Whisk in flour, lemon juice, and 1/4 teaspoon salt.
  • In a shallow saucepan, heat 1 stick butter, vanilla seeds, and ginger over medium-high until butter foams and browns, about 5 minutes. Strain through a fine sieve into bowl with egg mixture, discarding solids. Whisk until well combined.
  • Melt remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add pears and remaining 1 tablespoon granulated sugar and 1/4 teaspoon salt; cook, stirring, until pears are soft, about 5 minutes. Let cool about 10 minutes. Fold pear mixture into egg mixture.
  • On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick. Using a 5-inch round cutter or a paring knife, cut out 5 rounds. Repeat with remaining disk. Gently press rounds into 10 cups of a standard 12-cup muffin tin, making pleats around edges and gently pressing to seal. Fill each with 1/4 cup filling. Refrigerate until chilled, about 30 minutes.
  • Meanwhile, preheat oven to 375 degrees. Bake until crust and filling are golden brown, 35 to 40 minutes. Transfer tin to a wire rack; let cool about 20 minutes. Unmold; let pies cool completely on rack. Dust with confectioners' sugar before serving.

GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE



Ginger Shortcakes With Cranberry Pear Compote image

These make for a very impressive autumn dessert. The recipe is adpated from Cuisine at Home and the ingredients list is rather long; but once broken down into steps is quite manageable. Serve these warm with the Orange Cream melting down the side.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 24

2 cups all-purpose flour
1/3 cup sugar
1/4 cup crystallized ginger, minced
1 tablespoon baking powder
1 tablespoon orange zest
1 teaspoon kosher salt
4 tablespoons unsalted butter, chilled, cubed
1/4 cup shortening
1/2 cup heavy cream
1 egg, beaten
1 tablespoon heavy cream
1 tablespoon turbinado sugar
2 1/2 cups ripe bosc pears, thinly sliced, skin on
1/4 cup brown sugar
2 tablespoons granulated sugar
2 tablespoons unsalted butter
1 cinnamon stick
3 cups fresh cranberries or 3 cups frozen cranberries, divided
1/2 cup ginger ale
1/4 cup light corn syrup
3/4 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon orange zest, minced
1/4-1/2 teaspoon orange extract

Steps:

  • Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
  • For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
  • Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
  • Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
  • Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
  • To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
  • To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
  • Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
  • For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
  • Garnish by sifting additional powdered sugar over all and topping with orange zest.

Nutrition Facts : Calories 549.2, Fat 30.6, SaturatedFat 16.3, Cholesterol 102.8, Sodium 391.2, Carbohydrate 66.8, Fiber 4.2, Sugar 29.9, Protein 5.3

GINGER PEACH SHORTCAKES RECIPE



Ginger Peach Shortcakes Recipe image

Liven up the party with a Ginger-Peach Shortcakes Recipe. With sugared peaches, cinnamon and ginger COOL WHIP, our Ginger-Peach Shortcakes Recipe is Y-U-M!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 6

4 cups sliced fresh peaches
2 Tbsp. sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 cup thawed COOL WHIP LITE Whipped Topping
24 soft ladyfingers (6 oz.)

Steps:

  • Toss peaches with sugar.
  • Add cinnamon and ginger to COOL WHIP; stir gently until blended.
  • Spoon peaches over ladyfingers just before serving; top with COOL WHIP mixture.

Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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From foodandwine.com


UPSIDE-DOWN PEAR GINGERBREAD CAKE - SALLY'S BAKING ADDICTION
2018-11-19 Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together (it will, keep whisking!), pour evenly over pears. Preheat oven to 350°F (177°C). Make the cake: Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together.
From sallysbakingaddiction.com


GINGER-PEAR SHORTCAKES RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


GINGER SHORTCAKES WITH NECTARINES AND BLUEBERRIES
2008-08-19 5 Put the shortcake rounds on an ungreased baking sheet. Brush the tops with 2 tablespoons of the heavy cream and bake for 20 to 25 minutes, or until light golden brown.
From delish.com


PEAR SHORTCAKE - FOOD IN A MINUTE
1. Preheat oven to 180°C. Lightly grease or line with baking paper a 23cm loose-bottomed cake tin. 2. Cream butter and sugar until light and creamy and mix in the egg. Stir in the flour and baking powder. Mix to a soft dough. 3. Roll out two-thirds …
From foodinaminute.co.nz


EASY PEAR AND FRESH GINGER CAKE (VEGAN) - JO'S KITCHEN LARDER
2018-11-06 Preheat the oven to 180C (Fan)/350F/Gas Mark 4 and line the bottom of your cake tin with baking paper. Put flour, baking powder, baking soda, cinnamon, ground ginger (if using) and sugar in a large bowl and mix gently with a whisk. Alternatively, sieve all the dry ingredients (with the exception of sugar) into a large bowl, add sugar and give ...
From joskitchenlarder.com


FRESH PEACH AND GINGER-CREAM SHORTCAKES RECIPE | BON APPéTIT
2008-06-30 Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ...
From bonappetit.com


BROWN SUGAR PEAR SHORTCAKES - GOOD HOUSEKEEPING
2007-06-25 Prepare biscuits: Preheat oven to 425 degrees F. In large bowl, mix all-purpose flour, cake flour, sugar, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in 5 ...
From goodhousekeeping.com


BERRY GINGER SHORTCAKES RECIPE | EATINGWELL
Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside. Combine berries and ginger in a small bowl; set aside. In a medium bowl, stir together flour, sugar, baking powder and baking soda. Using a pastry blender, cut in butter (or margarine) until the mixture resembles coarse crumbs.
From eatingwell.com


PEACH SHORTCAKES WITH GINGER CREAM - GOOD HOUSEKEEPING
2006-10-06 Preheat oven to 425 degrees F. Prepare biscuits: In large bowl, combine flour and brown sugar, breaking up any lumps of brown sugar. Stir in baking powder and salt. Add cream and stir with fork ...
From goodhousekeeping.com


GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE RECIPE - WEBETUTORIAL
Ginger shortcakes with cranberry pear compote is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make ginger shortcakes with cranberry pear compote at your home.. The ingredients or substance mixture for ginger shortcakes with cranberry pear compote recipe that are useful to cook …
From webetutorial.com


GINGER PEAR SHORTCAKES | RECIPE | DESSERT RECIPES, BISQUICK, RECIPES
Mar 15, 2014 - Try these delightful shortcakes baked using Original Bisquick® mix and stuffed with a pear filling – a perfect fall dessert! Mar 15, 2014 - Try these delightful shortcakes baked using Original Bisquick® mix and stuffed with a pear filling – a perfect fall dessert! Pinterest . Today. Explore. When the auto-complete results are available, use the up and down arrows to …
From pinterest.co.uk


10 BEST PEAR AND GINGER DESSERTS RECIPES | YUMMLY
2022-07-14 black peppercorns, ginger, pine nuts, dried jujube, black peppercorns and 13 more Dessert Pear Lasagna Domestic Batch pears, flour, lemon juice, white sugar, sugar, brown sugar, butter and 6 more
From yummly.com


GINGER PEAR SHORTCAKES FOOD- WIKIFOODHUB
3 tablespoons chopped crystallized ginger: 1 tablespoon butter, melted: 1/4 teaspoon ground cinnamon: 1/4 teaspoon ground cloves: 6 Bosc pears, peeled, sliced: 2 tablespoons lemon juice: 3 tablespoons butter: 3 tablespoons packed brown sugar: 3 teaspoons vanilla: 1/8 teaspoon salt: Sweetened whipped cream, if desired
From wikifoodhub.com


THE PERFECT, SIMPLE HOLIDAY CAKE: GINGER PEAR CAKE
2021-11-19 Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside. In a medium bowl, whisk together the dry ingredients and set aside. Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
From cakebycourtney.com


FRESH PEACH & CANDIED GINGER SHORTCAKES | WILLIAMS SONOMA
In the bowl of an electric mixer fitted with the flat beater, sift together the 3 1/2 cups flour, the baking powder, baking soda, the 1/3 cup sugar and the salt. Add the 12 Tbs. butter and the lemon zest. Beat on low speed until the butter forms pea-size pieces, 2 to 4 minutes. Add the candied ginger and beat until just incorporated, 30 seconds ...
From williams-sonoma.com


PEACH SHORTCAKES | FUN TWIST ON THE CLASSIC STRAWBERRY VERSION
2013-07-09 Add a dollop of whipped cream and a couple extra pieces of candied ginger, and these shortcakes could become a new favorite breakfast item in your house! These Peach Shortcakes with Candied Ginger are an excellent dish to serve for houseguests, too. While the entire recipe does take a bit of time from start to finish, some of the work can be ...
From spicedblog.com


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