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Roasted Pear & Ginger Shortcakes
Nb persons: 6
Yield: 1 biscuit
Preparation time: 40
Total time: 1 hr 20 mins.
Source: CE 1/11 @ 40
| 4 | pears, peeled, halved and cored |
| 1 | navel orange |
| 6 T | agave nectar |
| 1.5 cup | whole wheat pastry flour |
| 1.5 t | ginger, ground |
| 1.5 t | baking powder |
| 1/2 t | baking soda |
| 1/2 t | sea salt |
| 3 T | safflower oil |
| 1/2 cup | low fat buttermilk |
| 2 T | low fat buttermilk |
| 3/4 cup | fat free greek yogurt |
| 2 T | maple syrup |
Preheat to 425. Cut each pear half into 6 pieces and place in large baking dish. Remove orange pee in thick strips with veggie peeler and remove any remaining white pith. Juice orange and dd peel and juice to baking dish. Sprinkle w/2 T agave. Roast for 40 mins., turning pears twice. Pears done when easily sliced and juices thickened. Remove from oven and set aside.
In lg bowl, whisk 3 T agave, flour, ginger, baking powder, baking soda and salt. Add oil and stir to combine. Add 1/2 c + 1 T buttermilk and stir until just moistened; don't over mix. Turn dough out onto floured surface, dust hands w/flour and quickly shape into thick circle. Divide into 6 equal mounds 2" wide and 3/4" thick. Place on parchment and brush with remaining 1T buttermilk. Sprinkle with remaining 1 T agave. Bake for 13-15 mins. or until bottom lightly browned and toothpick comes out clean. Transfer to wire rack to cool for 5 mins.
In a small bowl, combine yogurt and maple syrup. Reheat pears if necessary. Split biscuits and divide yogurt and pears evenly. Serve immediately.
Nurtritional Info per 1 whole biscuit, 1/3 pears, 2 T yogurt serving: Calories: 349; Fat: 8 g; Sat: 1 g; Carbs: 64 g; Fiber: 8 g; Sugar: 30 g; Prot: 8 g; Na: 315 mg; Chol: 1.5 mg
Handle dough as little as possible. Form quick "drop biscuits" rather than rolling out. Pears can be roasted ahead of time.
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