| GLAZED PEAR SHORTCAKE |
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Makes One 8-inch Round Cake 8 to 10 Servings Prep time: 25 minutes Bake time: 40 minutes2 cans (16 ounces each) Bartlett pear halves packed in heavy syrup, divided 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 2/3 cup diluted evaporated milk (1/3 cup evaporated milk, 1/3 cup water) 1 teaspoon ground cinnamon Heat oven to 375ºF. Grease 8-inch round cake pan with Butter Flavor Crisco. Flour lightly. Drain first can of pears; reserve syrup. Pat pears dry with paper towels. Cut each pear half into 4 to 5 slices, cutting up to, but not through, stem ends. Holding stem end in place, gently fan out slices. Drain second can of pears; discard syrup. Pat pears dry with paper towels; roughly chop pears. Combine flour, sugar, baking powder and salt in medium bowl. Cut in Butter Flavor Crisco using pastry blender (or 2 knives) until mixture is crumbly. Add chopped pears; toss lightly. Pour milk mixture over flour mixture; toss lightly with fork just until blended. DO NOT OVERMIX. Spoon into pan; smooth top. Arrange pears over batter with stem ends in center. Brush with some reserved syrup. Sprinkle with cinnamon. Bake at 375ºF for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Brush with reserved syrup. (You will not use all of syrup.) Invert cake on plate. Remove pan. Place cake, pear side up, on wire rack. Cool completely. Place cake on serving plate. |
