Warm Pear Shortcakes with Brandied Cream

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup cake flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter
• cut into 1/2-inch pieces
• 1 cup buttermilk
• 1 large egg
• beaten to blend
• 8 firm but ripe Bosc pears
• peeled
• cored
• cut into 1/2-inch-thick slices
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 cups whipping cream
• 1/2 cup (packed) golden brown sugar
• 5 tablespoons poire Williams (clear pear brandy) or brandy

Instructions

1. Preheat oven to 400F.
2. Sift both flours, sugar, baking powder, salt and baking soda into large bowl.
3. Add butter.
4. Rub in with fingers until mixture resembles coarse meal.
5. Add buttermilk; stir to blend.
6. Gather dough into ball.
7. Gently knead dough on floured surface until dough holds together.
8. Roll out dough on lightly floured surface to 1/2-inch thickness.
9. Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits.
10. Gather dough scraps, reroll and cut out additional biscuits, making total of 24.
11. Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
12. Brush tops of biscuits with egg.
13. Bake until biscuits puff and are light golden, about 12 minutes.
14. (Can be prepared 8 hours ahead.
15. Cool completely.
16. Wrap in foil.
17. Reheat foil-wrapped biscuits in 350F.
18. oven about 10 minutes before using.)
19. Toss pears with lemon juice in large bowl.
20. (Can be prepared 2 hours ahead.
21. Cover and refrigerate.)
22. Melt butter in heavy large skillet over medium heat.
23. Add pear mixture and saute until crisp-tender, about 6 minutes.
24. Remove pear mixture from heat.
25. Add whipping cream and brown sugar, then pear brandy.
26. Bring mixture to boil.
27. Cook until pears are tender and sauce thickens slightly, about 5 minutes.
28. Divide pear mixture among 12 bowls.
29. Top with warm biscuits and serve.