Apple and Pear Shortcake

This recipe was inspired by a recipe for Apple and Pear Compote. I imagined the fruit releasing their juices into the pan as they cooked so I decided those juices needed something to soak them up.  I flipped through the cookbooks – pound cake, sponge cake, crepes – I even briefly considered scones.  Then I remembered shortcake biscuits.  They turned out to be the perfect thing.  Who says shortcake is only for strawberries?  Of course you can always eat the compote by itself.

For the Shortcake:

Ingredients:

  • 2 cups flour

  • 4 tsp baking powder

  • 3/4 tsp salt

  • 1 Tbs sugar

  • 1/3 cup cold butter or other shortening – cut into small cubes

  • 2/3 cup milk

  • 2 Tbs applesauce or 1 large egg beaten

Directions:

  1. Put the flour, baking powder, salt, and sugar in the bowl of a food processor. Pulse 2 times. Remove the lid, and sprinkle pieces of butter across the top of the flour. Replace the lid, and pulse six times until the mixture resembles fine crumbs.

  2. Add the milk and applesauce (or egg) to the crumb mixture, mixing just until combined. Spread the mixture into a greased 8x8 cake pan or form into biscuit shapes, 2-3” in diameter, and set on a baking sheet lined with parchment paper.

  3. Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean.

For the Compote:

Ingredients:

  • 2 cups apple cider

  • 1/4 cup cider vinegar

  • 1 Tbs brown sugar

  • 2 Tbs unsalted butter

  • 2 medium (about 1 lb total) Black Oxford apples - cored and thinly sliced

  • 2 medium (about 1 1/2 lbs total) pears – cored and thinly sliced

  • 1 tsp vanilla

Directions:

  1. Combine apple juice, vinegar, and brown sugar in medium saucepan. Simmer on medium-high, uncovered, stirring occasionally until reduced to ½ cup, 15-20 min.

  2. Melt the butter in a saute pan over medium-low heat. Add the apples and pears. Cook, stirring occasionally until the fruit begins to soften. Stir in the reduced apple cider, and cook 10 minutes more until the juice has thickened slightly and the fruit looks like it will melt in your mouth.

  3. Cut the shortbread into nine pieces, and split each in half from side to side. Place the shortbreads in individual bowls and spoon the warm compote over them. Spoon some juice over each.

  4. Serve as is or with maple or vanilla yogurt, cream, whipped cream or ice cream. Enjoy the flavors of fall.