Amaretto-Glazed Pear Shortcake

Preheat oven to 400 F. Grease a 9-inch round cake pan with baking spray. Drain the pears, reserving the syrup. Pat the pears dry with paper towels.

In a medium bowl, stir flour, sugar, baking powder and salt until combined. Cut in butter with a pastry blender or two knives until the mixture looks like coarse crumbs. Pour the milk over the flour mixture. Toss with a fork until just combined. Do not over-mix.

Use a spatula to scrape the batter into the cake pan. Smooth the surface and arrange the pears on top in a circular pattern.

In a small bowl whisk the listed amount of reserved syrup with the Amaretto and brush some on the pears and batter (you will brush on more later, after it bakes). Sprinkle with cinnamon. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove pan from oven, set it on a wire rack and let it cool for 15 minutes. Brush again with some Amaretto syrup (you don’t have to use the entire amount).

Invert the cake onto a plate. Remove the pan and invert again onto a wire rack to finish cooling. Serve the shortcake with any extra Amaretto syrup brushed on the top and sides, if desired. You can add whipped cream or vanilla ice cream, if you wish. Store the cake covered at room temperature.

Adapted from Great American Recipes, cards published in 1988.