Pear 'N Raspberry Shortcake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0.
Grease an 8-inch round cake pan. Combine flour, 1/4 cup sugar, baking powder and salt in a medium bowl.
Cut in 1/2 cup butter until mixture resembles coarse crumbs.
Stir in milk, egg and vanilla until well blended.
Spread mixture in pan; bake for 15 minutes.
Cool.
In saucepan over medium heat, combine raspberries, cornstarch and liqueur.
Cook until thickened, about 5 minutes.
Cool slightly; strain to remove seeds.
Melt remaining butter and sugar over medium heat.
Add pears; cook 3 to 5 minutes.
Arrange pear slices over top of cake; drizzle with half of the raspberry sauce.
Garnish with fresh raspberries; serve with remaining sauce on side.
This is too wonderful!!!
Makes 6 to 8 servings.