Crystallized Ginger Scones with Sake Poached Asian Pears #SpringSweetsWeek

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These Crystallized Ginger Scones with Sake Poached Asian Pears are a refreshing take on traditional shortcake – zesty scones, crunchy spiced pears, and sweet whipped cream.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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When it comes to spring, the first thing I think of dessert-wise is shortcakes. So naturally when I received a big box of fresh delicious produce from Melissa’s Produce for #SpringSweetsWeek I knew I had to make a shortcake with one of the many options waiting inside. My options included mango, Cara Cara oranges, blood oranges, Butterscotch (Korean) pears, kumquats, Meyer lemons, yellow dragon fruit, carrots, and even a bundle of fresh mint.

As you can already guess by the title of this post, I went with the pears. But obviously I couldn’t just stick to slicing them up and serving on a biscuit with whipped cream. What would be the fun in that?

For starters, Asian pears are crunchier than your “average” pear and I wanted to make sure I maintained that crunch while still softening them up a bit for a sweet treat. As such, I decided to lightly poach them in sake and Chinese five spice. Don’t like sake? Use white wine. Don’t want any alcohol? Use a light colored juice such as apple or white grape.

Once poached, that sake sauce is cooked down even further into almost a syrup which will be use when serving the pears along with the rest of the shortcake ensemble. Of course you could also serve them as is, I have to admit I did eat a few slices myself.

You can’t have a shortcake without the little short cake and in this case I decided to make crystallized ginger scone-cakes. With a little Meyer lemon zest and extra lemon extract to really enhance the ginger, these scones are the perfect pairing for those sake-5-spice-poached pears. They would be great alone for breakfast as well (maybe with some miso butter??).

This scone-cake is assembled by spitting a scone in half, placing the spiced poached pears on top, followed by the sauce, fresh whipped cream, and the top of the scone. Then dig in to enjoy the buttery & zesty scone with tangy sweet sake sauce soaking into it, topped with crunchy spiced pears, and luscious whipped cream. None of that canned/frozen topping business.

Thanks to our #SpringSweetsWeek sponsors that inspired this recipe with their products, including Dixie Crystals granulated pure cane sugar, Anolon cookie sheet with silicone grips, Melissa’s Produce Butterscotch (Korean) pears, and Taylor & Colledge lemon extract paste.

Check out the other recipes shared today for #SpringSweetsWeek listed below and also don’t forget to enter to win some swag from the generous aforementioned sponsors by using the Rafflecopter widget located at the end of this post.

Monday #SpringSweetsWeek Recipes

• Blood Orange Shortbread Cookies from Jolene’s Recipe Journal
• Carrot Bundt Cake from Kathryn’s Kitchen Blog
• Carrot Halwa Ice Cream from Magical Ingredients
• Coconut Pudding with Dragon Fruit from Shockingly Delicious
• Easter Candy Crack Bars from Cookaholic Wife
• Easter Charcuterie Board from Devour Dinner
• Frozen Lemonade Pie from Cheese Curd In Paradise
• Hummingbird Cupcakes from Red Cottage Chronicles
• Instant Pot Key Lime Cheesecake from Hezzi-D’s Books and Cooks
• Key Lime Bundt Cake from Jen Around the World
• Key Lime Pie from Blogghetti
• Key Lime Sugar Cookies from Daily Dish Recipes
• Lemon Blueberry Jelly Roll from That Recipe
• Lemon Crinkle Cookies from Eat Move Make
• Lemon Posset Tart from Art of Natural Living
• Lemon Scones with Lavender Glaze. from Family Around the Table
• Mocha Cream Puffs from A Kitchen Hoor’s Adventures
• Orange Unicorn Doughnuts from Cindy’s Recipes and Writings
• Strawberry Chocolate Chip Coffee Cake from Palatable Pastime
• Strawberry Lavender Muffins from Sweet Beginnings
• Strawberry Lemonade Mascarpone Cheesecakes from Karen’s Kitchen Stories

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Source: Scones adapted from Sassafras Bakery via Valerie (friend of The Spiffy Cookie) and pears adapted from The Spruce Eats.

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