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Cranberry-Pear Compote Shortcake

 Cranberry-Pear Compote Shortcake
Here’s a home-style recipe I’ve shared with many of my friends and family. Cranberries, pears and cinnamon transform the usual strawberry shortcake into a wonderfully wintry treat.
8 ServingsPrep: 30 min. + chilling Cook: 20 min.


  • 1/3 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1 cinnamon stick (3 inches)
  • 3 cups fresh or frozen cranberries, halved, divided
  • 1/2 cup ginger ale
  • 2-1/2 cups sliced fresh pears
  • 1/4 cup light corn syrup
  • 8 individually frozen biscuits
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 2 teaspoons grated orange peel
  • 2 tablespoons butter, softened


  • In a large saucepan, combine the sugars, butter and cinnamon. Cook
  • over medium heat for 4-5 minutes or until sugars are dissolved,
  • stirring occasionally. Gently stir in 2 cups cranberries and ginger
  • ale.
  • Bring to a boil. Cook and stir for 8-10 minutes or until mixture is
  • thickened. Add pears; cook and stir 5-10 minutes longer or until
  • pears are tender. Remove from the heat. Add corn syrup and remaining

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Cranberry-Pear Compote Shortcake (continued)

Directions (continued)

  • cranberries. Transfer to a small bowl; cover and refrigerate until
  • chilled.
  • Prepare biscuits according to package directions. Meanwhile, in a
  • small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and peel; beat until stiff peaks form.
  • Split warm biscuits. Spread with butter; layer with compote and
  • cream. Replace tops. Yield: 8 servings.
TO MAKE AHEAD: Compote can be made a day in advance. Cover and refrigerate.