KRT SOUTH
By Cynthia Ann Briscoe
Southern Living
(KRT)
Makes 12 servings
Prep: 20 min., Bake: 12 min.
Dust the knife with sugar before chopping the ginger to keep it from sticking.
2 ½ cups all-purpose baking mix
1 tablespoon sugar
½ cup plus 2 tablespoons milk
2 tablespoons molasses
¼ cup chopped walnuts
3 tablespoons chopped crystallized ginger
1 tablespoon butter, melted
¼ teaspoon ground cinnamon
¼ teaspoon cloves
Sauteed Pears
Whipped cream
Stir together baking mix, sugar, milk and molasses until a soft dough forms; turn out onto a lightly floured surface, and knead 3 to 4 times.
Pat dough to a ¼-inch thickness, and cut with a 2 ¾-inch round biscuit cutter. Place on a lightly greased baking sheet.
Combine walnuts and next 4 ingredients; pat onto biscuit tops.
Bake at 375 degrees for 12 minutes or until lightly browned. Cool.
Split shortcakes in half. Layer half of biscuit halves with Sauteed Pears and whipped cream; top with remaining biscuit halves.
Sauteed Pears:
Makes about 2 ½ cups
Prep: 20 min., Cook: 10 min.
6 Bosc pears, peeled and sliced
2 tablespoons lemon juice
3 tablespoons butter
3 tablespoons brown sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
Toss together pears and lemon juice.
Melt butter in a large skillet over medium-high heat. Add pear mixture, tossing to coat, and cook about 2 minutes; add brown sugar. Bring to a boil; reduce heat to low and simmer 5 minutes or until pears are soft and sauce thickens slightly. Stir in vanilla and salt.
KRT SOUTH is a premium service of Knight Ridder/Tribune
© 2003, Southern Living Inc.
