Spiced Shortcakes With Sautéed Pears

• Shortcakes:
• 2 cups all-purpose flour (about 9 ounces)
• 1/3 cup regular oats
• 1/3 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup 1% low-fat milk
• 1/4 cup water
• Cooking spray
• 1 tablespoon water
• 1 large egg white, lightly beaten
• 1 teaspoon granulated sugar
• Filling:
• 5 1/2 cups sliced peeled ripe Bosc pears (about 6 pears)
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 3 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 1/2 cups frozen fat-free vanilla yogurt

1. Preheat oven to 375u0b0.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk. Cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized. Add milk and 1/4 cup water; stir just until moist. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray. Flatten dough to 1/2-inch thickness using lightly floured hands. Let stand 5 minutes.
3. Combine 1 tablespoon water and egg white. Brush egg white mixture over dough; sprinkle evenly with granulated sugar. Bake at 375u0b0 for 15 minutes or until golden. Remove from pan; cool on a wire rack.
4. To prepare filling, combine pears and lemon juice; toss to coat. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add pear mixture; saute 2 minutes. Stir in 3 tablespoons brown sugar; bring to a boil. Reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally. Remove from heat; stir in vanilla.
5. Split each shortcake in half horizontally using a serrated knife. Spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.
6. Shortcake Tips:
7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350u0b0 for 10 minutes.
10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

flour, regular oats, brown sugar, baking powder, salt, ground cinnamon, ground ginger, chilled butter, milk, water, cooking spray, water, egg white, sugar, filling, lemon juice, butter, brown sugar, vanilla, vanilla yogurt

Taken from www.myrecipes.com/recipe/spiced-shortcakes-with-sauted-pears (may not work)