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Gingered Caramel-Pear Shortcakes

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 5 tablespoons divided butter
  • 3 large, firm red peeled, cored, sliced Anjou pears
  • 1 tablespoon minced fresh ginger
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 split shortcakes
  • 4 1/2 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 1/4 cup liquid in skillet. Top each with 1 scoop ice cream, and drizzle with reserved liquid. Add top halves of shortcakes. Serve immediately.

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