Spiced Shortcakes with Sautéed Pears

Ingredients

• 1 tablespoon double-acting baking powder 
• 5.5 cups bosc pears ripe peeled sliced ( 6 pears)
• 0.3 cup brown sugar packed
• 3 tablespoons brown sugar 
• 0.3 cup butter chilled cut into small pieces
• 1 tablespoon butter 
• 1 large egg white lightly beaten
• 9 ounces flour all-purpose
• 2.5 cups vanilla yogurt fat-free frozen
• 1 teaspoon granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 2 tablespoons juice of lemon fresh
• 0.5 cup milk 1% low-fat
• 0.3 cup regular oats 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.3 cup water 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• aluminum foil
• ziploc bags
• measuring cup
• serrated knife

Directions

1. Preheat oven to 37
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
4. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
5. Add milk and 1/4 cup water; stir just until moist. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray. Flatten dough to 1/2-inch thickness using lightly floured hands.
6. Let stand 5 minutes.
7. Combine 1 tablespoon water and egg white.
8. Brush egg white mixture over dough; sprinkle evenly with granulated sugar.
9. Bake at 375 for 15 minutes or until golden.
10. Remove from pan; cool on a wire rack.
11. To prepare filling, combine pears and lemon juice; toss to coat. Melt 1 tablespoon butter in a large skillet over medium-high heat.
12. Add pear mixture; saut 2 minutes. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
13. Remove from heat; stir in vanilla.
14. Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.
15. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
16. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
17. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.
18. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.