With winter just around the corner, we’re doing everything we can to eat as much savory as possible. Being that it’s getting chilly out there, we have no issue wearing our stretchy pants as we lounge around thinking about the gym. With this said, we’re excited to a share a dessert that everyone here at Plated is a fan of… Caramelized Pear Shortcakes. It’s a twist on the classic strawberry shortcake, swapping in d’Angjou pear slices that are caramelized and sandwiched into a toasty biscuit, and topped with fresh whipped cream. Sticky, sweet, and creamy—what’s not to love?
Caramelized Pear Shortcakes with Whipped Cream
1 d’Anjou pear
2 packets butter
1½ tablespoons light brown sugar
⅓ cup heavy cream
2 teaspoons powdered sugar
12″ large pan
– Be sure to read through the entire recipe before you begin cooking. Trust us—you’ll be glad you did!
– Be sure to cut the pear into even slices so they caramelize evenly in the pan.
– Whipping cream takes a bit of elbow grease, but it’ll be worth it–just keep going! If you’re not using a wire whisk, expect it to take a bit longer.
Prepare Pear: Preheat oven to 350°F. Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier! Rinse pear, halve, and cut into ¼-inch slices, discarding core (see Recipe Tip).
Warm Biscuits: Wrap biscuits together in foil and place in oven to warm, 5-10 minutes.
Caramelize Pear: While biscuits warm, heat butter in a large pan over medium heat. When butter is foamy, add brown sugar and cook, stirring, until almost dissolved, 1–2 minutes. Add pear in a single layer and cook without moving until golden on bottom, 3–4 minutes, then stir occasionally until golden all over and soft, 4–5 minutes more. Transfer to a bowl, leaving caramelizing liquid in pan for toasting biscuits.
Make Whipped Cream: While pear caramelizes, remove bowl and whisk from refrigerator and whip heavy cream and powdered sugar until thickened and soft peaks form, 1-2 minutes (see Recipe Tip). Place in refrigerator to chill until ready to serve.
Toast Biscuits: Halve warmed biscuits crosswise and add cut-side down to pan from pears over medium heat. Toast, allowing biscuits to soak up caramelizing liquid, until light golden, about 2 minutes.
Plate Shortcakes: Top biscuit bottoms with caramelized pear slices. Finish with biscuit tops and dollop over whipped cream. Grab a fork and dig in.
To discover even more seasonally inspired recipes, sign up for Plated.Get $24 Off Your First Plated Box