Brown-Sugar Pear Shortcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A treat that hits home when fall's in the air: Stir Bosc slices and butter in a skillet until caramelized, stack with whipped cream between fluffy biscuit halves.
Ingredients
- 1 c. all-purpose flour
- 3/4 c. cake flour (not self-rising)
- 3 tbsp. sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 9 tbsp. margarine or butter
- .67 c. milk
- 2 1/2 lb. ripe Bosc pears
- 1/4 c. packed light brown sugar
- 1/4 tsp. ground cinnamon
- 2 strips lemon peel
- 1 c. heavy or whipping cream
Instructions
- Prepare biscuits: Preheat oven to 425 degrees F. In large bowl, mix all-purpose flour, cake flour, sugar, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in 5 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly stir just until mixture forms a soft dough that comes together (dough will be sticky).
- Turn dough onto floured surface; gently knead 6 to 8 strokes to mix thoroughly. With floured hands, pat dough 1 inch thick.
- With floured 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. With pancake turner, place biscuits, 1 inch apart, on ungreased cookie sheet. Press trimmings together; cut as above to make 6 biscuits in all. Bake 12 to 15 minutes until golden.
- Meanwhile, prepare pears: In nonstick 12-inch skillet, melt remaining 4 tablespoons margarine or butter over medium-high heat. Add pears and cook, uncovered, 10 to 15 minutes until pears are brown and tender, stirring carefully with rubber spatula. Stir in brown sugar, cinnamon, lemon-peel strips, and 1/4 cup water; cook 1 minute. Discard lemon peel.
- To serve, with fork, split each warm biscuit horizontally in half. Spoon pear mixture onto bottom halves of biscuits; top with whipped cream, then biscuit tops. Makes 6 servings.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Lemon.
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