Oceanic Oceanfront Dining


MattWivellOceanicChef Matt Wivell

Pear and Cranberry Shortcake

For the Shortcake:
2 cups-All Purpose Flour
1/4 cup-Granulated Sugar
2 teaspoons-Baking Powder
1 teaspoon-Cinnamon
1/4 teaspoon- baking soda
1/4 teaspoon- salt
1/2 cup- butter
1/2 cup-milk
1/3 cup-sour cream
1 each-egg(slightly beaten)

In a large bowl, combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt, and mix well. In another bowl, crumble butter using a whisk until it resembles a coarse breading and add to the flour mixture. In a separate bowl, combine milk, sour cream and egg; add to flour mixture. Stir just to moisten. Spread the dough in prepared pan. Bake in a 450 degrees oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan.

For the cranberry/Pear topper:
2 tablespoons Butter
1/3 cup-Brown Sugar
1/4 teaspoon.-Ground nutmeg
3 medium-Pears
1/2 cup-Fresh cranberries

In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined. Add pears. Cook, uncovered, for 5 minutes. Add cranberries. Cook, uncovered, for 3 minutes more or until cranberries are tender and split. Remove from heat.

This dessert should be served warm with fresh whipped cream.

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