Glazed Pear Shortcake


16 ounces can sliced pears in heavy syrup; drain and reserve all pear
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter flavored shortening
1 teaspoon cinnamon


Preheat oven to 400 F. Spray a non-stick cooking spray onto a 8 - inch cake pan.
Drain pears and reserve all the syrup. Pat pears dry with paper towels.
In a medium bowl, stir together flour, sugar, baking powder and salt, mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Pour 3/4 cup pear syrup into flour mixture and mix gently with wooden spoon just until blended. Don't over mix. Spoon batter into prepared cake pan. Arrange sliced pears over batter in a circular pattern. Brush with some of the reserved syrup. Sprinkle with cinnamon.
Bake for 30 to 40 minutes, or until a cake tester inserted in center comes out clean and cake is golden brown. Transfer to a wire rack to cool 15 minutes. Brush with more reserved syrup. Invent cake onto a plate, remove from pan. Return to an upright position onto wire rack to continue cooling. Serve with vanilla ice cream or whipped topping.




Notes: Other can fruit can be substituted, like sliced peaches or pineapple rings.


12.0 mini muffins


Wednesday, December 2, 2009 - 2:29am

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