Prep time: 15 minutes

Cook time: 25 minutes

Serves: 8 servings (1 shortcake each)

Ingredients

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1/3 cup sugar

1/2 teaspoon sea salt

8 tablespoons unsalted butter, chilled

2 large eggs

⅔ cup heavy cream, plus extra for brushing

½ teaspoon vanilla

 

1 tablespoon unsalted butter

2 teaspoons honey

2 medium Bosc pears

½ teaspoon ground cinnamon

Pinch of salt

 

1 cup heavy cream

2 teaspoons honey

½ teaspoon vanilla extract

Instructions

1. Preheat oven to 425˚F and place a piece of parchment on a sheet tray.
2. In a medium bowl, combine the flour with cocoa powder, baking powder, sugar, and salt. Using a box grater, grate the butter into the flour mixture until the butter is in small pieces. In a small bowl, whisk together the eggs, heavy cream, and vanilla. Create a well in the middle of the dry mixture. Pour in the wet mixture and stir until just combined.
3. Transfer the dough to a lightly floured surface. Fold into 1” thick square, roughly 2 inches in size. Cut out 8 squares and transfer to the sheet tray. Brush with heavy cream and bake until firm, 20 to 22 minutes. Remove and let cool.
4. Place a roasting pan in the oven with butter and honey, just enough to loosen the honey and melt the butter. Cut the Bosc pears in half and remove the core from each side with a spoon or melon baller. Place the cut side down and cut each pear half into ¼” thick slices. Place in the roasting pan along with the cinnamon and pinch of salt. Toss until the pears are coated. Return the pan to the oven and roast until pears are just tender but not falling apart, 8 to 10 minutes.