1. Preheat the oven to 400 degrees; line a baking sheet with parchment paper. 2. For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended. 3. Whisk together the cream and egg, fold into flour mixture just until most but still lumpy. 4. Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar. 5. Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool. 6. To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes. 7. To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes. 8. Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream. 9. For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form. 10. Garnish by sifting additional powdered sugar over all and topping with orange zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
