Shortcakes aren’t just for summer — they’re perfect for a cold winter evening. They’re rustic and I love serving them halved with caramelized edges and topped with brown sugar syrup.
Roasting pears caramelizes them and brings out the natural sweetness of the fruit.
They can be served alone, topped with yogurt and a touch of granola for breakfast, or as a simple dessert.
I like to pair mine with shortcakes and vanilla bean whipped cream. It’s a simple yet unexpected combination that really brings out the flavors of the pears, cinnamon, brown sugar, and bourbon. Trust me, you’ll be fighting the urge to eat them right out of the pan!
The best part is you don’t have to scramble to get these Spiced Pear Shortcakes on the table. You can make them the day before — but I like to roast my pears while my guests are here because my whole house is filled with a sweet cinnamon smell.
Want to learn how easy it is to make these Spiced Pear Shortcakes? Check out my recipe below!
Craving more sweets? Make these Strawberry Shortcake Stacks!
Spiced Pear Shortcakes Recipe
Roasted Pear Ingredients
• 2 Tablespoons unsalted butter, cut into cubes
• 3 Tablespoons brown sugar
• 2 Tablespoon bourbon
• 2-3 star anise pods
• 1 Tablespoon water
• 1/2 teaspoon cinnamon
• 4 small pears, halved and cored
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Vanilla Bean Shortcake Ingredients
• 3 cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1 1/2 Tablespoons baking powder
• 1 teaspoon salt
• 8 Tablespoons cold, unsalted butter, cut into small pieces
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons vanilla extract
• 1 vanilla bean, seeds scraped
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Whipped Cream Ingredients
• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 vanilla bean, seeds scraped
Roasted Pear Directions
1. Preheat the oven to 400 degrees and place a rack in the middle of the oven.
2. Place the butter, brown sugar, bourbon, star anise and water in the bottom and set the halved pears face-down in a cast iron skillet or casserole dish. Sprinkle with cinnamon.
3. Roast pears, basting every 10 minutes, until they are knife tender and the sauce has become syrupy, about 35 minutes. Remove from oven and set aside.
Vanilla Bean Shortcake Directions
1. Combine the flour, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
2. Add the butter and pulse for 1-2 minutes until the butter is cut into small, pea-sized chunks.
3. Combine the cream, vanilla extract, and vanilla bean seeds in small bowl. Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
4. Turn dough out onto a well-floured surface. Sprinkle with a little more flour and fold dough over a few times to lightly knead. Pat the dough out into an 8-inch circle that’s about 1/2-inch thick.
5. Cut out 8-9 shortcakes with a biscuit cutter. Transfer the shortcakes to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
6. Bake until the biscuits are golden brown, about 18-20 minutes.
Vanilla Bean Whipped Cream Directions
1. Mix together ingredients with a hand-held mixer or in your food processor.
2. Once biscuits finish baking and pears are done roasting, slice a biscuit in half and top bottom half with a scoop of whipped cream.
3. Place half a pear on top and finish with the top biscuit. Spoon additional Vanilla Bean Whipped Cream or brown sugar syrup from your roasting pan over the pear if desired.