Shortcake with Maple Mascarpone Cream and Pears

  • 1/4 cup plus 3 tablespoons maple syrup
  • tablespoons lemon juice
  • 1/2 teaspoon ground cardamom
  • ripe firm red and/or green pears, cored, halved and thinly sliced
  • 2 3/4 cups flour
  • 1/3 cup maple sugar
  • teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups cold butter, cut up
  • 3/4 cup plain Greek yogurt 
  • egg
  • 1 1/2 cups heavy cream
  • 1/4 cup mascarpone cheese
  • Pomegranate seeds
  1. In a large bowl combine 1/4 cup maple syrup, lemon juice, and cardamom. Add pears and toss to coat. Cover and let stand for 2 hours, stirring occasionally.
  2. Preheat oven to 350 degrees. In a large bowl whisk together the flour, maple sugar, baking powder, baking soda, and salt. Use a pastry blender to cut in butter until coarse crumbs form. In a small bowl whisk together the plain Greek yogurt and egg. Add egg mixture to flour mixture, stirring with a fork just until moistened (dough will be crumbly).
  3. Transfer dough to a 15 x 10 x 1-inch baking pan. Using floured hands, press dough into an even layer. Brush top with additional plain Greek yogurt and sprinkle with additional maple sugar. Bake for 25 to 30 minutes or until lightly browned. 
  4. In a large bowl beat together heavy cream, mascarpone cheese, and 3 tablespoons maple syrup with a mixer just until stiff peaks form.
  5. Top shortcake with whipped mascarpone cream, pears, and some of their liquid. Sprinkle with pomegranate seeds. Here's how to open a pomegranate.