Dessert: Brown-Sugar Pear Shortcakes

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.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Brown-Sugar Pear Shortcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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.

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