For a summer-fresh dessert all year round, use partially thawed, individually quick-frozen raspberries. If using frozen blocks or clumps of unsweetened raspberries, partially thaw and add 2 tsp (10 mL) cornstarch to fruit mixture, tossing well
- Portion size 6 servings
Ingredients
Glaze:
Topping:
Method
In bowl, combine pears, raspberries, sugar, lemon rind and juice, and cardamom; toss well. Arrange in 6-cup (1.5 L) baking dish or divide among six 3/4-cup (175 mL) custard cups. Set aside.
Topping: In bowl, stir together flour, sugar, baking powder, baking soda and salt ; cut in butter until mixture resembles coarse crumbs. Add buttermilk all at once, stirring with fork to make soft, slightly sticky dough; gather into a ball.
On lightly floured surface, knead dough about 8 times or until smooth. Roll out into circle about 1/2 inch (1 cm) thick. Using 3-inch (8 cm) fluted cookie cutter, cut out 6 rounds; arrange evenly over fruit.
Glaze: Brush dough lightly with milk; sprinkle with sugar. Bake in 400°F (200°C) oven for 20 to 25 minutes or until fruit is tender and topping is golden brown. Serve warm.
