Rosemary Shortcake with Caramelized Pears and Cherve

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Thanksgiving for smaller groups making cooking a little more gourmet in style. This year we have a large Thanksgiving with the Kaplan family over at their place so the night before I am making a much smaller version. While most of my recipes will be Paleo fitting for our eating plan, we do plan on having this one special as our first course. This can certainly serve as a dessert as well.

  • 4 Callies shortcake biscuits (in freezer section of Fresh market)
  • 8 TBSP. goat cheese cut into 4 servings
  • 6 pears, slightly ripe-sliced thin
  • 2 TBSP. butter
  • Pinch salt
  • 1 TBSP. minced rosemary
  • Coconut sugar or brown sugar
  • ¼ cup brandy

Melted butter

Bake shortcakes according to directions on bag.

Slices pears and heat sauté pan with 2 TBSP. butter. Sauté pears adding about a TBSP. sugar. Saute until slightly caramel and deglaze pan with brandy.

Reduce heat and simmer until alcohol is cooked out- about two minutes. Set aside

Slice shortcake biscuits in half and arrange each on special individual serving plates.

Bruch both sides with melted butter and minced rosemary

Top with goat cheese. Pour warm pears over bottom biscuit and top with top of biscuit. Serve immediately.

**Note you can also add sautéed apples or plums.