Star Shortcakes with Caramel Pears
Cook Time:
50
Minutes
Difficulty:
Medium
Serves Up To:
6
Servings
Nutrition Information
Total Fat | 25g |
---|---|
Cholesterol | 30mg |
Sodium | 610mg |
Total Carbohydrates | 19g |
---|---|
Dietary Fiber | 6g |
Sugars | 51g |
Protein | 5g |
Ingredients
- 1½ cups all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. baking soda
- 5 Tbsp. cold vegan buttery sticks; cut in ½” cubes
- ½ cup Almond Breeze Original Almondmilk
- 1 large egg; beaten
- 1 stick vegan buttery sticks (½ cup)
- ¼ cup Almond Breeze Original Almondmilk
- 1 cup packed brown sugar
- ½ tsp. vanilla
- 3 ripe but firm pears
- peeled
- cored
- sliced in ½” slices
- 3 strawberries; halved (if desired)
Directions
- 1
Heat oven to 400°F. In large bowl, mix flour, sugar, baking powder, salt and baking soda; mix with wire whisk. With pastry blender or 2 knives, cut in vegan buttery sticks until mixture is crumbly. Stir in almondmilk just until ingredients are moistened.
- 2
Gather dough into a ball and place on well-floured surface. Gently knead 5 times or until smooth, adding a little flour if necessary. Pat to ½” thickness. With floured 3” star cookie cutter, cut stars. Pat scraps into shape again and cut more stars so you have 12 stars. (If you don't have a star cookie cutter, you can use a 2 ½” round cutter.)
- 3
Place 2” apart on large cookie sheet. Brush tops with egg. Bake 11 to 13 minutes or until deep golden brown. Set aside to cool slightly.
- 4
Meanwhile, in medium nonstick skillet, combine 1 stick vegan buttery sticks, ¼ cup almondmilk and brown sugar. Cook over medium heat until vegan stick melts and mixture boils. Boil and stir 2 minutes or until mixture thickens. Stir in vanilla and pear slices. Cook 1 minute to warm and soften pears slightly.
- 5
Place 2 shortbread stars in each of 6 shallow dessert bowls. Top with pears and caramel sauce. Garnish with strawberries.
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