Thursday, August 27, 2009
" GLAZED PEAR SHORTCAKE "
1 - 16 oz. can sliced pears in heavy syrup; drain and reserve all pear syrup
1 - 3/4 cup all propose flour
1/2 cup sugar
1- 3/4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup butter flavored shortening
1 teaspoons 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.
Yields: one 8 - inch shortcake
Notes: Other can fruit can be substituted, like sliced peaches or pineapple rings.