Pear-Cranberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup currant or raisins
• 1/2 cup milk
• 1/3 cup sour cream
• 1 egg, slightly beaten
• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground nutmeg or ground cardamom
• 3 medium pears or apples, peeled, cored, and coarsely chopped
• 1/2 cup fresh cranberries
• frozen whipped topping, thawed

Directions

1. 1

   Lightly grease an 8x8x2-inch square baking pan. Set aside.

2. 2

   FOR SHORTCAKE:

3. 3

   In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.

4. 4

   Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.

5. 5

   Stir in currants.

6. 6

   Combine milk, sour cream and egg; add to flour mixture.

7. 7

   Stir just to moisten.

8. 8

   Spread the dough in prepared pan.

9. 9

   Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.

10. 10

    Cool in pan for 10 minutes.

11. 11

    Remove from pan.

12. 12

    FOR THE TOPPING:

13. 13

    In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.

14. 14

    Add pears. Cook, uncovered, for 5 minutes, stirring occasionally.

15. 15

    Add cranberries.

16. 16

    Cook, uncovered, for 3 minutes more or until cranberries pop.

17. 17

    Remove from heat.

18. 18

    Let stand for 5 minutes.

19. 19

    Serve the shortcake warm topped with fruit mixture and whipped dessert topping.