Pear 'N Raspberry Shortcake

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 c. plus 3 Tbsp. butter
• 1 egg, lightly beaten
• 1 (10 oz.) pkg. frozen raspberries in light syrup
• 2 pears, cored and thinly sliced
• fresh raspberries (for garnish)
• 1/4 c. plus 2 Tbsp. sugar
• 1/4 tsp. salt
• 2/3 c. milk
• 1 tsp. vanilla extract
• 1 Tbsp. cornstarch
• 1/4 c. orange flavored liqueur

1. Preheat oven to 425u0b0.
2. Grease an 8-inch round cake pan. Combine flour, 1/4 cup sugar, baking powder and salt in a medium bowl.
3. Cut in 1/2 cup butter until mixture resembles coarse crumbs.
4. Stir in milk, egg and vanilla until well blended.
5. Spread mixture in pan; bake for 15 minutes.
6. Cool.
7. In saucepan over medium heat, combine raspberries, cornstarch and liqueur.
8. Cook until thickened, about 5 minutes.
9. Cool slightly; strain to remove seeds.
10. Melt remaining butter and sugar over medium heat.
11. Add pears; cook 3 to 5 minutes.
12. Arrange pear slices over top of cake; drizzle with half of the raspberry sauce.
13. Garnish with fresh raspberries; serve with remaining sauce on side.
14. This is too wonderful!!!
15. Makes 6 to 8 servings.

flour, baking powder, butter, egg, frozen raspberries, fresh raspberries, sugar, salt, milk, vanilla extract, cornstarch, orange flavored liqueur

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455735 (may not work)