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1
Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
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2
For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
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3
Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
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4
Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
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5
Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
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6
To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
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7
To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
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8
Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
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9
For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
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10
Garnish by sifting additional powdered sugar over all and topping with orange zest.
