Ginger Pear Shortcakes Recipes

Steps:

• Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on medium-high speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated. Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight. On a floured surface, roll out the dough into a 10-inch circle, about 1/2 inch thick. Use a 2 1/2-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet. Reroll the scraps and cut out more biscuits (you should have 12). Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar. Refrigerate until firm, about 20 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely.
• Meanwhile, make the toppings: Puree half of the strawberries in a blender with 1/4 cup granulated sugar and the grated ginger until smooth; transfer to a bowl. Dice the remaining strawberries; add to the pureed berries and toss. Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on medium-high speed until soft peaks form. Serve each person 2 biscuits with the whipped cream and strawberry mixture. Photograph by Anna Williams

Steps:

• In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
• Whisk together flour, baking soda, cinnamon, allspice, and salt.
• Melt butter with water.
• Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
• Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms. On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops. Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely. In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt. To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square baking tray. Beat the butter and sugar until pale and fluffy. Sift in the flour and ginger, then mix together with a knife. Using lightly floured hands, bring the mixture together to form a dough, then spread it into the greased baking tray. Bake for 30 mins until golden. Remove from the oven and leave to cool slightly.
• For the icing, melt the butter and syrup in a pan. Remove from the heat, sift in the icing sugar and ginger, then mix until smooth and glossy. Cool until almost cold and beat well again. Spread the icing over the shortcake using a palette knife, decorate with chopped crystallised ginger and serve cut into slices.

Steps:

• In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.
• Heat oven to 425°F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, the crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
• In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
• To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
• To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.