Gingerbread Shortcake with Pears
INGREDIENTS
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Bench notes:
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- Unless you really love cloves, I recommend reducing the amount of ground cloves, which can really overpower other spices. The recipe calls for 1/2 t and I’d probably reduce by half from 1/2 t to 1/4 t and also increase the cinnamon to 1 3/4 t. Ma
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- Once the dough is mixed in the food processor, handle it very little to ensure tenderness. Gather it together on your work surface and gently press it to form a cohesive circle, making sure the edges of the circle are firm.
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- I used Bartlett pears. D'Anjou would also be nice.
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- For a richer dessert, Cindy Mushet includes a recipe in her book for Cider Sabayon made with Calvados to use in place of whipped cream.
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- These shortcakes would probably be great with sautéed bananas or a plum compote.
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- It's very easy to over whip heavy cream. As it begins to thicken, stop every few seconds and check for a very soft peak.
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- Dress up the whipped cream with a little splash of brandy or rum.
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- Serve these as breakfast or brunch scones with a delicious pumpkin or apple butter, pear or raspberry jam.
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- Shortcakes and scones should be eaten the same day.
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