In a large mixing bowl, stir together flour, baking powder and sugar. Sift in
cocoa powder. Stir well. Cut in butter to form a coarse meal. Add buttermilk and
mix well. Dough will be soft. Drop by large spoonfuls on prepared sheet to make
six shortcakes. Bake for 20 minutes. Remove from oven and set aside to cool.
To prepare caramelized pears:
Wash. peel and core pears. Cut into thin slices. Melt butter and sugar in a
large skillet over
medium-high heat. Add pear slices and cook, stirring occasionally until pears
are tender and slightly browned on the edges. Remove from heat.
To prepare caramel sauce:
In a medium saucepan
over medium heat, melt butter. Stir in sugar. Increase heat to medium-high and
bring to a boil. Boil, stirring constantly with a wooden spoon, for five
minutes. Remove from heat and let cool for five minutes. Stir in vanilla and
heavy cream. (If mixture thickens before using, heat at medium setting in
Cut top third off on each shortcake. Set aside. Place bottom of shortcake on
individual serving dish. Fan caramelized pear slices over shortcake. Drizzle
caramel sauce over pears and on plate. Place top of shortcake at an angle to
highlight pears. Repeat with remaining shortcakes, pears, and caramel sauce.