Glazed Pear Shortcake Recipes

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Grease and flour an 8-inch round cake pan.
• 3. Drain the pears.
• 4. Pat dry the pears with paper towels.
• 5. Reserve the syrup.
• 6. Stir flour, sugar, baking powder and salt in medium bowl until blended.
• 7. Cut in butter with pastry blender until mixture resembles coarse meal.
• 8. Pour the milk over the flour mixture.
• 9. Toss with a fork just until blended. Do not over mix.
• 10. Spoon batter into the prepared pan.
• 11. Smooth top.
• 12. Arrange pears over batter in circular pattern.
• 13. Brush with some of the reserved syrup.
• 14. Sprinkle with cinnamon.
• 15. Bake at 400 degrees F until wooden toothpick inserted in center of cake is withdrawn clean and top is golden brown, about 45 minutes.
• 16. Transfer to wire rack to cool 15 minutes.
• 17. Brush with reserved syrup.
• 18. Invert cake onto plate.
• 19. Remove pan.
• 20. Return to upright position on wire rack.
• 21. Cool until serving time.
• 22. Cut into wedges.
• 23. Serve with a dollop of whipped cream, flavored with ground cinnamon or nutmeg.
• 24. Or substitute ice cream (vanilla or peach) for the whipped 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.

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!