Glazed Pear Shortcake Recipes

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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.

GLAZED LEMON-PEAR CAKE



Glazed Lemon-Pear Cake image

Lemon and pear "pair" up to create a brunch-worthy cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

3 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/4 cups butter, softened
1 3/4 cups granulated sugar
5 eggs
1 1/4 cups milk
1 cup shredded peeled pears
1 cup finely chopped walnuts, toasted
1 1/2 teaspoons grated lemon peel
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
  • In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
  • Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.

Nutrition Facts : Calories 446, Carbohydrate 58 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 301 mg

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE



Honey-Glazed Pear Upside-Down Cake image

This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup chestnut or other intense honey
4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored
3 sprigs fresh thyme (optional)
1 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
  • Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
  • Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
  • Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
  • When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 95 milligrams, Sugar 45 grams, TransFat 1 gram

PEACH SHORTCAKE



Peach Shortcake image

With blushing fresh peaches in plentiful supply, Karen Owen of Rising Sun, Indiana thinks this appealing layered dessert can't be beat. "Brown sugar and ginger give the shortcake its mellow, sweet-spicy flavor," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8-10 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup cold butter
2/3 cup milk
FILLING:
1-1/2 pound ripe fresh peaches or nectarines, peeled and thinly sliced
6 tablespoons brown sugar, divided
1/4 teaspoon ground ginger
1 cup heavy whipping cream
1/4 cup chopped pecans, toasted

Steps:

  • Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

Nutrition Facts : Calories 355 calories, Fat 21g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 352mg sodium, Carbohydrate 39g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

OLD-FASHIONED SHORTCAKE



Old-Fashioned Shortcake image

This is a fabulous old-fashioned recipe given to me by a friend. It was her mother's recipe and it is the best shortcake. It sops up all the juice and the touch of nutmeg sends it over the top. My very favorite recipe for strawberry shortcake!

Provided by Jennifer Kuchnicki Merzlicker

Categories     Desserts     Cakes     Shortcake Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg, or to taste
½ cup butter
1 egg
⅓ cup milk

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
  • Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
  • Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.1 g, Cholesterol 51.8 mg, Fat 12.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 483.4 mg, Sugar 25.6 g

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.

GLAZED APPLES AND PEARS



Glazed Apples and Pears image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 to 2 tablespoons Calvados or Apple Jack, optional
2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien
2 ripe pears, such as Anjou, Bartlett, or Comice
1 lemon
3 tablespoons unsalted butter
3 tablespoons sugar
1 (3-inch) cinnamon stick or vanilla bean, split lengthwise

Steps:

  • Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.
  • Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.
  • If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Serving suggestion: Vanilla Ice cream and gingerbread cookies.

GLAZED PEARS



Glazed Pears image

Make and share this Glazed Pears recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 4

2 lemons, juice of
16 pears, unpeeled (a mix of Anjou, green, red, and Bartlett is good)
2 tablespoons unsweetened butter
4 tablespoons brown sugar (or to taste)

Steps:

  • In a large bowl, mix the lemon juice with 2 cups of water.
  • Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
  • Drain pears and pat dry with paper towels.
  • In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
  • Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!

GLAZED PEAR AND PECAN CAKE



Glazed Pear and Pecan Cake image

Categories     Cake     Mixer     Egg     Fruit     Nut     Dessert     Bake     Pear     Pecan     Fall     Winter     Family Reunion     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12 to 14

Number Of Ingredients 14

3 cups sugar
4 eggs
3/4 cup vegetable oil
1 1/2 tablespoons pear vinegar or white wine vinegar
2 cups all purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 pounds Bosc pears (about 2 very large), peeled, cored, cut into 1/2- to 3/4-inch pieces
1 cup toasted pecan pieces
3/4 cup diced dried pear (about 3 ounces)
2 cups pear nectar
1 cup whipping cream

Steps:

  • Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
  • Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
  • Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.

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

GLAZED PEARS



Glazed Pears image

Provided by Moira Hodgson

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds seckel or Bosc pears
1 tablespoon sugar
Juice of 1/2 lemon
3 tablespoons clarified butter
Salt and pepper

Steps:

  • Peel, core and slice the pears a quarter of an inch thick. Sprinkle with sugar and lemon juice.
  • Melt the butter in a large, heavy frying pan. Saute the pears in a single layer a few at a time until golden. Season with salt and pepper to taste.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 443 milligrams, Sugar 21 grams

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.

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From cooks.com


AMARETTO-GLAZED PEAR SHORTCAKE - COOKING WITH MAMMA C | PEAR …
Jul 11, 2016 - Amaretto Pear Cake takes just 40 minutes to make! You don't even need a mixer. And, canned pears provide the perfect texture! Jul 11, 2016 - Amaretto Pear Cake takes just 40 minutes to make! You don't even need a mixer. And, canned pears provide the perfect texture! Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


GLAZED PEAR SHORTCAKE - RECIPE - COOKS.COM
Recipes fun! TalkFood! Preheat oven to 400 degrees. Baking time about 45 minutes. Grease and flour a 8 inch round cake pan. Drain pears, reserve syrup and pat pears dry. Stir flour, sugar, baking powder and salt in bowl; cut in butter with blender until pieces are small. Mix in …
From cooks.com


SO DELICIOUS PEAR SHORTCAKE RECIPE IN 6 EASY STEPS
Check also: cooking and pear shortcake recipe Provided by Taste of Home. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Ingredients 3 firm-ripe pears such as Bosc 3 Granny Smith or other tart apples cup apricot preserves warmed 6 tablespoons packed brown sugar 2 tablespoons lemon juice 1 teaspoon plus 12 tsp. Amaretto Glazed Pear …
From foodterritory1.blogspot.com


GLAZED PEAR SHORTCAKE PICTURES - COOKEATSHARE
Glazed Pear Shortcake Recipe. by CookEatShare Cookbook. Upload pictures. You have to be logged in member in order to upload pictures. Log In. or. Sign Up. Recipes by this chef. CookEatShare Cookbook . San Francisco, CA (United States) Joined August 28, 2008. Advanced Cook. 41608 recipes. Follow. Pennsylvania Dutch Potato Pancakes. 7 Day Sweet Pickles. …
From cookeatshare.com


RECIPE GLAZED PEARS - RECIPES.CAMP
2020-09-30 Cooking guidelines. Whisk the butter, honey and liqueur thoroughly in a deeper pan, then add the grated citrus peel and pears and bring to a boil.
From recipes.camp


SPICED PEAR CAKE (MOIST BUNDT CAKE RECIPE!) - BAKE OR BREAK
2021-02-19 To make the cake: Preheat oven to 350°. Generously grease a 10-cup Bundt pan. Whisk together flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and nutmeg. Set aside. Using an electric mixer on medium speed, beat …
From bakeorbreak.com


HOW TO MAKE STRAWBERRY GLAZE FOR SHORTCAKE
2022-05-25 Crush enough strawberries to make 1 cup pulp. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice. Cool to room temperature.
From thesuperhealthyfood.com


GLAZED PEAR SHORTCAKES | RECIPE | SHORTCAKE RECIPE, DESSERTS, RECIPES
Feb 24, 2016 - 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
From pinterest.com


QUICK AND HEALTHY MEALS: GLAZED PEAR SHORTCAKE
3. Stir flour, sugar, baking powder and salt in medium bowl until blended.
From quickandhealthymeals.blogspot.com


FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | GLAZED PEAR …
Preheat oven to 400 F. Spray a non-stick cooking spray onto a 8 - inch cake pan.
From foodista.com


WEST COAST SHORTCAKE - PACIFIC NORTHWEST CANNED PEAR SERVICE
Pour the reserved syrup in a heavy-bottomed saucepan and add the coriander, peppercorns, star anise, cinnamon, cardamom, cloves and salt. Bring the mixture over medium-high heat and reduce to a simmer. Continue to simmer the liquid until it is thick and syrupy. Add 3 cups of the reserved pear slices and return the mixture to a boil.
From eatcannedpears.com


PEACH SHORTCAKE {OLD FASHIONED RECIPE} - WELLPLATED.COM
2022-04-27 Instructions. Place rack in center of oven and preheat oven to 450 degrees F. Lightly grease an 8×8 inch pan and set aside. In the bowl of a food processor fitted with a steel blade or a large mixing bowl, sift flour with sugar, baking powder, salt, and nutmeg.
From wellplated.com


VANILLA GLAZED PEAR BREAD / THE GRATEFUL GIRL COOKS!
In a separate small bowl, combine sour cream, egg, 1 teaspoon vanilla extract, and milk. Whisk together to form batter; set aside. Sift flour baking powder, baking soda and salt into a large bowl. Use a spoon or fingers to make a deep well in the middle. Pour some of the batter and some of the pears into the well.
From thegratefulgirlcooks.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


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