Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream {GF, Vegan}

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!

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!

English summer days

Pear shortcake 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

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.

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

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Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream

Ksenia Prints

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! This dessert is a bit involved, but feel free to mix and match the components as you desire (for example, you can serve the tarragon and caramelized pear coconut ice cream topped with caramelized pears with tarragon, or just serve the biscuits with the the caramelized pears and top it with whipped coconut cream). All components can be made in advance and assembled just before serving. Ice cream will keep in the freezer for a month. Caramelized pears with tarragon and pear shortcake biscuits will keep for a week if well wrapped.

5 from 9 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting time 8 hours hrs

Total Time 9 hours hrs 40 minutes mins

Course Dessert

Cuisine British, dairy-free, gluten-free, vegan

Servings 6

Equipment

• Large, heavy saucepan
• Ice cream maker
• 8-inch square baking pan
• Baking tray

Ingredients

  

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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.

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About Ksenia

Welcome to At The Immigrant's Table! I blend my immigrant roots with modern diets, crafting recipes that take you on a global kitchen adventure. As a food blogger and photographer, I'm dedicated to making international cuisine both healthy and accessible. Let's embark on a culinary journey that bridges cultures and introduces a world of flavors right into your home. Read more...