Servings: Makes 6 servings
5 tablespoons butter, divided
3 large, firm red Anjou pears, peeled, cored, and sliced
1 tablespoon minced fresh ginger
¾ cup firmly packed brown sugar
¼ cup heavy whipping cream
½ teaspoon salt
¼ teaspoon ground cinnamon
6 Basic Shortcakes, split
4½ cups vanilla ice cream
1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add pears and ginger, and cook for 2 minutes or until golden and tender. Remove from skillet, and set aside.
2. Melt remaining 3 tablespoons butter in skillet over medium heat. Stir in brown sugar, heavy cream, salt, and cinnamon. Cook, stirring often, for 5 minutes or until sugar dissolves and mixture thickens slightly. Stir in pears.
3. Divide pear mixture among bottom halves of shortcakes, reserving ¼ cup liquid in skillet. Top each with 1 scoop ice cream, and drizzle with reserved liquid. Add top halves of shortcakes. Serve immediately.
Recipe Courtesy of Cooking with Paula Deen Magazine