Pear 'N Raspberry Shortcake

Directions

1. 1
   Preheat oven to 425°.
2. 2
   Grease an 8-inch round cake pan. Combine flour, 1/4 cup sugar, baking powder and salt in a medium bowl.
3. 3
   Cut in 1/2 cup butter until mixture resembles coarse crumbs.
4. 4
   Stir in milk, egg and vanilla until well blended.
5. 5
   Spread mixture in pan; bake for 15 minutes.
6. 6
   Cool.
7. 7
   In saucepan over medium heat, combine raspberries, cornstarch and liqueur.
8. 8
   Cook until thickened, about 5 minutes.
9. 9
   Cool slightly; strain to remove seeds.
10. 10
    Melt remaining butter and sugar over medium heat.
11. 11
    Add pears; cook 3 to 5 minutes.
12. 12
    Arrange pear slices over top of cake; drizzle with half of the raspberry sauce.
13. 13
    Garnish with fresh raspberries; serve with remaining sauce on side.
14. 14
    This is too wonderful!!!
15. 15
    Makes 6 to 8 servings.