recipe of ultimate stuffed Upside-down pear and caramel shortcake

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Upside-down pear and caramel shortcake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upside-down pear and caramel shortcake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Upside-down pear and caramel shortcake is something that I’ve loved my entire life.

Table of Contents


  • 4 cups self-raising flour
  • 250g butter, cubed
  • 2 eggs
  • 2 tablespoons chilled water
  • 4 Beurre Bosc pears
  • juice of 1 lemon
  • 1 1/2 cups caster sugar
  • 80g butter, cubed, extra
  • 2 litres good-quality vanilla ice-cream, to serve


  • Step 1
    Process 2 cups flour and 125g butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg and 1 tablespoon of chilled water. Process until mixture comes together to form a soft dough. Remove and press into a 16cm round. Wrap in greaseproof paper. Place in the fridge for 30 minutes. Repeat with remaining flour, butter, egg and water.
  • Step 2
    Preheat oven to 200C. Grease and line base and sides of 2 x 20cm round cake pans.
  • Step 3
    Cut pears into quarters, retaining stalks and discarding cores. Slice thinly. Brush with lemon juice to prevent pears from discolouring.
  • Step 4
    Place sugar into a non-stick frying pan over low heat. Cook, gently tilting pan from side to side occasionally, until sugar is completely melted and a deep-golden caramel colour. Remove from heat and add extra butter. Stir gently until well combined. Pour half of the mixture into each prepared cake pan so the base is completely covered.
  • Step 5
    Arrange pears, slightly overlapping, over caramel.
  • Step 6
    Roll shortcake out to 20cm round and trim the edges. Place shortcake over pears and gently press to secure. Bake for 20 to 25 minutes or until pastry is golden and firm to touch. Stand for 5 minutes before inverting onto serving plates. Serve with ice-cream.

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