Pear shortcake
From November 2018 Better Homes and Gardens
1/4 cup honey
2 T lemon juice
1/2 teaspoon cardamom
2 pears, cored and sliced
2 3/4 cup flour
1/3 cup sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
1 1/4 cup cold butter, cut in pieces
3/4 cup buttermilk
1 egg
1 1/3 cup heavy cream
1/4 cup mascarpone
3 T honey
1/2 cup pomegranate seeds
Instructions: Combine 1/4 c honey, lemon juice and cardamom. Add pears and toss. Let stand 1-2 hours, stirring occasionally.
Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Mix egg and buttermilk and pour in center. Stir with a fork just until moistened (will be crumbly).
Press dough in a 15 x 10 baking pan. Bake at 350 for 25 minutes or until light brown. Let cool in pan on wire rack.
Beat heavy cream, mascarpone cheese and 3 T honey until stiff peaks form.
Top shortcake with whipped cream, pears in sauce, and pomegranate seeds.
