Pear-Cranberry Shortcake

• 2 cups all-purpose flour
• 14 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 14 teaspoon baking soda
• 14 teaspoon salt
• 12 cup butter
• 12 cup currants or 12 cup raisins
• 12 cup milk
• 13 cup sour cream
• 1 egg, slightly beaten
• 2 tablespoons butter
• 13 cup packed brown sugar
• 14 teaspoon ground nutmeg or 14 teaspoon ground cardamom
• 3 medium pears or 3 medium apples, peeled, cored, and coarsely chopped
• 12 cup fresh cranberries
• frozen whipped topping, thawed

1. Lightly grease an 8x8x2-inch square baking pan.
2. Set aside.
3. FOR SHORTCAKE:
4. In a large bowl, combine flour, the granulated sugar, baking powder, cinnamon, baking soda, and salt.
5. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs.
6. Stir in currants.
7. Combine milk, sour cream and egg; add to flour mixture.
8. Stir just to moisten.
9. Spread the dough in prepared pan.
10. Bake in a 450 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
11. Cool in pan for 10 minutes.
12. Remove from pan.
13. FOR THE TOPPING:
14. In a large skillet, melt the 2 tablespoons butter over medium heat; stir in the brown sugar and nutmeg until combined.
15. Add pears.
16. Cook, uncovered, for 5 minutes, stirring occasionally.
17. Add cranberries.
18. Cook, uncovered, for 3 minutes more or until cranberries pop.
19. Remove from heat.
20. Let stand for 5 minutes.
21. Serve the shortcake warm topped with fruit mixture and whipped dessert topping.

flour, sugar, baking powder, ground cinnamon, baking soda, salt, butter, currants, milk, sour cream, egg, butter, brown sugar, ground nutmeg, apples, fresh cranberries, frozen whipped topping

Taken from www.food.com/recipe/pear-cranberry-shortcake-265757 (may not work)