This warm, indulgent dessert features sweet Ayres pears quickly caramelized in a rich bourbon-cardamom glaze, layered over tender sweet biscuits and crowned with a dollop of warm-spiced whipped cream. These singular pears were harvested from the Appleseeds Teaching Farm in Fayetteville, and in fact, this particular recipe will be used at the Annual “Evening at the Farm” dinner on October 10th.

cardamom spiced PEAR SHORTCAKE

Prep Time: 30 minutes || Cook Time: 45 minutes | Servings: 4

Ingredients

For the Sweet Biscuit Base:

· 2 cups all-purpose flour

· 3 tbsp granulated sugar

· 1 tbsp baking powder

· 1/2 tsp fine sea salt

· 1/2 cup (1 stick) unsalted butter, cold and cubed

· 3/4 cup heavy cream or buttermilk, cold

· 1 tsp vanilla extract

· Optional: 1 tbsp coarse sanding sugar or melted butter for brushing

For the Quick Stewed Ayres Pears:

· 4 ripe but firm Ayres pears (peeled, cored, and cut into 1/2-inch wedges)

· 3 tbsp unsalted butter

· 1/3 cup packed light or dark brown sugar

· 1/4 cup bourbon

· 1 tbsp fresh lemon juice

· 1/2 tsp freshly ground cardamom

· Pinch of salt

For the Spiced Whipped Cream & Garnish:

· 1 cup heavy whipping cream, cold

· 2 tbsp powdered sugar

· 1/4 tsp ground cardamom

· 1/4 tsp ground cinnamon

· Fresh mint sprigs, for garnish

Technique

1. Bake the Sweet Biscuits
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper. In a bowl, whisk 2 cups flour, 3 tbsp sugar, baking powder, and salt. Cut in 1/2 cup cold butter until pea-sized crumbs form. Stir in 3/4 cup heavy cream and 1 tsp vanilla until just combined.
Pat the dough onto a floured surface to 3/4-inch thickness and cut into 4 rounds. Bake for 12–15 minutes until golden brown. Set aside to cool slightly.

2. Make the Spiced Whipped Cream
In a chilled bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, 1/4 tsp cardamom, and 1/4 tsp cinnamon. Whip on medium-high speed until soft-to-medium peaks form. Chill until ready to serve.

3. Caramelize the Ayres Pears
Melt 3 tbsp butter in a large skillet over medium-high heat. Add the pear wedges and cook for 2–3 minutes until they begin to soften. Stir in 1/3 cup brown sugar, 1/2 tsp cardamom, and a pinch of salt, tossing to coat evenly.

4. Deglaze with Bourbon & Lemon
Remove the pan briefly from the heat source and carefully pour in 1/4 cup bourbon and 1 tbsp lemon juice. Return to medium heat and let the sauce bubble rapidly for 3–4 minutes, stirring gently until the liquid reduces into a thick, glossy, amber glaze and the pears are tender-crisp. Remove from heat immediately.

5. Assemble and Garnish
Split each warm sweet biscuit in half horizontally and place the bottom halves into shallow dessert bowls. Spoon the warm stewed Ayres pears and generous bourbon-cardamom glaze over the biscuits.
Top with the top half of the biscuit (or leave open-faced), spoon a dollop of spiced whipped cream on top, and garnish with fresh mint sprigs. Serve immediately.

Case's Tip: Ayres pears are naturally sweet, meltingly smooth, and hold their shape exceptionally well when cooked quickly over high heat. Be sure not to overcook them in Step 4 so they retain a gentle bite to contrast with the soft biscuit and whipped cream.