Shortcakes with Pears in Brandied Cream Sauce
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Makes 12 servings
A perfect recipe for a large autumn dinner party. Poire William, a clear
eau-de-vie pear brandy, is expensive, so don't buy it especially for this dessert unless you
don't mind having some leftover to serve as an after-dinner drink.
Make-Ahead: The shortcakes can be prepared up to 8 hours before serving,
cooled completely and wrapped in aluminum foil. Reheat the foil-wrapped biscuits
in a preheated 350°F oven for 10 minutes before using.) The pears can be peeled
and prepared 2 hours before serving, covered, and refrigerated.
Biscuits
1 3/4 cups all-purpose flour
1 cup cake flour (not self-rising)
1/4 cup plus 1 teaspoon granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch
pieces
1 cup buttermilk, approximately
1 large egg, beaten
Pears
8 firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch thick wedges
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup (packed) light brown sugar
1/3 cup Poire Williams (clear pear-flavored brandy), pear schnapps,
applejack, or brandy
2 cups heavy cream
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish
- To make the biscuits: Position the racks in the center and top third of
the oven and preheat to 400° F. Sift the flour, cake flour, 1/4 cup sugar, baking
powder, baking soda, and salt into large bowl. Add the butter and cut in with pastry blender
until mixture resembles coarse crumbs with a few pea-sized pieces. Stir in the
buttermilk, adding a little more, if needed, to make a soft dough. Knead a few times in bowl
until dough comes together.
- On a lightly floured work surface, roll out to 1/2-inch thickness.
Using a 3-inch diameter star-shaped biscuit cutter, cut out biscuits. Gather up the
scraps, knead lightly, reroll and cut out additional biscuits to make a total of 24. Place on two
ungreased baking sheets, spacing 2 inches apart. Brush the tops of the biscuits
lightly with the egg, then sprinkle with the remaining 1 teaspoon of sugar.
- Bake until golden brown, switching the positions of the racks from top
to bottom and front to back halfway through baking, 18 to 20 minutes. (The biscuits can be
prepared up to 8 hours before serving, cooled completely and wrapped in aluminum foil.
Reheat the foil-wrapped biscuits in a preheated 350° F oven for 10 minutes before
using.)
- To make the filling: In a medium bowl, toss the pears with the lemon
juice. (The pears can be prepared up to 2 hours ahead, covered, and refrigerate.)
- In a very large skillet, melt the butter over medium heat. Add the
pears and cook, stirring occasionally, until just tender, about 6 minutes. Stir in brandy,
then brown sugar.
Add heavy cream, increase the heat to high, and bring to a boil. Cook
until cream reduces by about one-third (it should coat a wooden spoon), about 5 minutes.
- To serve, divide the hot pears into 12 shallow bowls. Top each serving
with 2 biscuits, garnish with mint sprigs and raspberries, and serve warm.
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