This gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream is a pear lover's dream come true: sweet, creamy and herbaceous.
Fragrant tarragon is the perfect accompaniment to rich, toasted caramelized Bartlett pears. Both are roasted to perfection and then rounded up with creamy coconut milk for a luscious dairy-free ice cream.
Spoon it all on crumbly gluten-free shortcake biscuits, and you've got the perfect summer dessert!
English summer days
Pear shortcake and gluten free pear quiche always makes me think of rainy English summer days.
Days when the rain patters outside the window in quick, small drops. The oppressive summer heat abates and temperatures drop, but it still stays warm and humid.
When the air smells fresh and clean, interspersed with the scent of lilac and elderflowers. Afternoons when the tea kettle whistles and a strong blend awaits to be poured into a floral teapot.
Summer days when you just feel the need to cozy up with a nice serving of dessert, and dream the hours away. It all just feels so romantic and quaint.
Luckily, as August creeps up on us, the days get a bit shorter and the nights offer a welcome respite from the heat, English summer feels like it's here.
In this season, Canada and the Northern U.S. have many of the same characteristics as England - and that cozy vision of a serving of pear shortcake with tea starts seeming more like a weekend plan.
My favourite pears
This post is sponsored by California Pears, and I was compensated monetarily for my work. You can always count on me to only work with companies and products I love!
For making pear shortcake, my favourite pears are California Bartlett pears.
California Pears are grown on 60 small family farms, who are leaders in natural growing methods.
Firm and juicy, Bartletss from California are the ideal, healthy summer snack. They contain antioxidants and are a good source of fibre, Vitamin C, potassium and folic acid.
California Pears are only available for several weeks in July and August, so now that you have this recipe and inspiration for the perfect gluten-free pear shortcake, don't wait to put it to good use.
Gluten-free pear shortcake
This gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream is a pear lover's dream come true: sweet, creamy and herbaceous.
These shortcakes also pair beautifully with Dulce de Leche Ice Cream. It's the perfect interplay of savory and sweet that makes it work.
Fragrant tarragon is the perfect accompaniment to rich, toasted caramelized Bartlett pears. Both are roasted to perfection and then rounded up with creamy coconut milk for a luscious, dairy-free ice cream.
Spoon it all on crumbly gluten-free shortcake biscuits, and you've got the perfect summer dessert.
Now, all you need is the perfect rainy afternoon, and a strong cup of English tea.
For more information and recipes on California pears, visit www.calpear.com
Looking for more Vegan Desserts?
- Pomegranate & Rose Vegan Malabi
- Vegan chocolate chilli brownies
- Chocolate hazelnut bars {GF, V, paleo}
- Vegan lemon mango cheesecake, or how to eat fruit over a sink
Looking for more Vegan recipes?
- Vegan empanadas
- Vegan pasta primavera {V, GF}
- How to bring Marrakesh into your home with vegan orange tagine with peaches
- How to Make Authentic Middle Eastern Mujadara, a Vegan Medley of Rice, Lentils and Crispy Caramelized Onions {GF, V}
- Vegetarian Ukrainian borscht {V, GF, Paleo}
Looking for more Pear Recipes?
- Colombian ceviche with pear, fennel and mango
- Gluten-free brie and pear quiche (GF, Veg)
- Fennel salad with pears, apples and mustard vinaigrette {V, GF, Paleo}
- Pear chocolate granola bars and the Friday link round-up
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream
Equipment
- Large, heavy saucepan
- Ice cream maker
- 8-inch square baking pan
- Baking tray
Ingredients
Tarragon and caramelized pear coconut ice cream:
- 3 medium-sized ripe Bartlett pears cored and diced into ¼ inch pieces
- 3 sprigs of tarragon finely chopped
- ¾ cup sugar
- ½ cup coconut cream
- 1.5 cups coconut milk
- A pinch of coarse salt
- a few drops of fresh lemon juice
Gluten-free shortcake biscuits:
- 2 cups gluten-free flour mix
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 4 tablespoons sugar
- ½ teaspoon salt
- 1 ½ cups coconut cream
Caramelized pears with tarragon:
- 6 Bartlett pears diced into ¼ inch pieces
- 6 sprigs of tarragon finely chopped
- 3 TBs of sugar
Instructions
To make tarragon and caramelized pear coconut ice cream:
- Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula, until sugar is fully melted.
- Continue cooking sugar until it turns a deep amber colour. Stir in the diced pears (at this point the caramel will change consistency). Continue cooking and stirring occasionally for ten minutes, until sugar is fully dissolved.
- Remove saucepan from heat. Stir in ½ cup of the coconut cream, then mix in the coconut milk, chopped tarragon, salt, and lemon juice.
- Let mixture cool to room temp.
- Chill according to your ice-cream maker manufacturer's instructions.
- Let chill in the freezer overnight before serving.
To make gluten-free shortcake biscuits:
- Preheat the oven to 400F / 200C.
- Sift together gluten-free flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a medium bowl. Add coconut cream and mix until just combined.
- Transfer mixture to in an ungreased 8-inch square pan. Bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Set aside until ready to serve.
To make caramelized pears with tarragon:
- 6 Bartlett pears, diced into ¼ inch pieces
- 6 sprigs of tarragon, finely chopped
- 3 TBs of sugar
- Preheat the oven to 400F / 200C (or use the same oven in which you're baking the shortcake biscuits).
- Cover a baking tray with parchment paper. Spread diced pears and chopped tarragon, and sprinkle with sugar.
- Bake until caramelized, 20 minutes.
To serve gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream:
- Arrange the bottom half of a gluten-free shortcake biscuit on a small plate. Layer with a scoop or two of tarragon and caramelized pear coconut ice cream, and a tablespoon of the caramelized pears with tarragon. Top with the second half of the shortcake biscuit. Spoon more caramelized pears with tarragon over the top and serve.
Sara Welch says
This is everything a gourmet dessert should be, and then some! Can't wait to enjoy this after dinner this week!
kseniaprints says
Thank you! Let me know if you give this a try.
Iryna says
What a delicious looking dessert! Caramelised pears are my favorite and I love the addition of coconut ice-cream.
kseniaprints says
This way, it's a healthy and cruelty-free dessert!
Michelle says
This looks like such a great recipe! I love everything pear but have never tried it with tarragon before, I'm so excited to try this! Thank you for sharing this.
kseniaprints says
It compliments the natural freshness of the pear - and when the pear is baked, provides a nice contrast!
Priya Lakshminarayan says
Great photography..love your process shots as well!
kseniaprints says
Trying to capture the magic happening 😉
Monica says
This sounds absolutely lovely - I love pear in anything, but especially combined with these herbs. This would be such an elegant dinner party dessert!
kseniaprints says
Thank you! In my eyes, pear goes beautifully with more punchy herbs
Raia Todd says
What a fun and intriguing flavor combination! Sounds delicious!
kseniaprints says
I agree! So glad you think so.
Edyta says
I must admit this is a perfect summer dessert. I appreciate the steps on how to make it and that it is gluten-free. Fantastic!
kseniaprints says
It's important for me that that everyone - gluten-free and vegan alike - can enjoy elegant desserts like this one 🙂
Sapana says
Wow, this dessert is everything! The tarragon and caramelized pear coconut ice cream was divine.
kseniaprints says
So glad you liked it!!
Lauren Vavala | DeliciousLittleBites says
What a beautiful dessert! I love seeing pears used with shortcake and the fact it's gluten free! Great recipe!
kseniaprints says
Thank you! I thought it was an interesting way to spruce up the familiar strawberry shortcake recipe 🙂