Ginger Shortcakes With Cranberry Pear Compote

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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.

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Steps

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Preheat the oven to 400 degrees.

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Line a baking sheet with parchment paper.

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For the shortcakes , stir together the first 6 ingredients.

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Cut in butter and shortening with a pastry blender until well blended.

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Whisk together the cream and egg , fold into flour mixture just until most but still lumpy.

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Using a 1 / 3 cup measuring cup , measure out and form shortcakes.

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Brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.

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Bake for 15 to 20 minutes or until brown.

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Remove from pan onto wire rack and allow to cool.

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To prepare the compote , in a saucepan combine the sliced pears with the sugars , butter and cinnamon stick.

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Place over medium heat until sugar dissolves , approximately 2 minutes.

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To the pear mixture , add 2 cups of the cranberries and ginger ale.

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Cover and simmer until berries pop and sauce thickens , about 10 minutes.

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Add the remaining cranberries and corn syrup.

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Serve warm over the shortcakes topped with orange cream.

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For the orange cre.

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Ingredients

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all-purpose flour, sugar, crystallized ginger, baking powder, orange zest, kosher salt, unsalted butter, shortening, heavy cream, egg, turbinado sugar, bosc pears, brown sugar, granulated sugar, cinnamon stick, fresh cranberries, ginger ale, light corn syrup, powdered sugar, orange extract