3 ripe pears
1/3 cup raisins
12 tablespoons maple syrup
2 tablespoons butter
Cinnamon
Shortcake dough

Wash and slice pears in half lengthwise. Scoop out core and stem (use melon baller). Place in greased custard cups, or small ramekins. Fill the hollowed center with raisins. Using shortcake dough, roll one-sixth of the dough into a thick rope with your hands. Place rope in a circle over pear leaving center exposed. Into center, pour 2 tablespoons maple syrup, dot with one-sixth of the butter and top with dash of cinnamon. Repeat and then bake at 350° for 20-25 minutes until dough is slightly browned. Serve warm, topped with whipped cream. Serves 6.

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