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Cranberry-Pear Compote Shortcake

Total Time

Prep: 30 min. + chilling Cook: 20 min.


8 servings

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 wonderful wintry treat. —Priscilla Gilbert, Indian Harbour Beach, Florida
Cranberry-Pear Compote Shortcake Recipe photo by Taste of Home


  • 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 zest
  • 2 tablespoons butter, softened


  1. 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.
  2. 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 cranberries. Transfer to a small bowl; cover and refrigerate until chilled.
  3. Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form.
  4. Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.
To make ahead: Compote can be made a day in advance. Cover and refrigerate.

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