Grilled Peach & Basil Shortcakes

Serves 6 · 25 min prep · 20 min cook

Ingredients

• 4 large ripe peaches
• 1/3 cup granulated sugar
• 1/4 cup packed fresh basil leaves
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 1 1/4 cups heavy cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp honey
• 1 tsp neutral oil for grill

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates so the fruit does not stick. Halve the peaches, remove the pits, and toss the halves gently with a spoonful of the sugar and the lemon juice so they glisten.
2. 2In a large bowl whisk together the flour, baking powder, remaining sugar, and salt until evenly combined. Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until the texture resembles coarse crumbs with a few pea-sized bits remaining.
3. 3Pour in most of the heavy cream and the vanilla, stirring with a fork just until a soft shaggy dough forms; add a splash more cream only if dry pockets remain. Turn the dough onto a lightly floured surface, pat it gently into a ¾-inch-thick rectangle, and cut into 6 rounds or squares with a floured cutter or knife.
4. 4Place the shortcakes on a parchment-lined baking sheet and brush the tops lightly with a little extra cream. Bake in a 425°F oven for 12 to 15 minutes until the tops are golden brown and the bottoms sound hollow when tapped; cool on a rack while you finish the fruit.
5. 5While the shortcakes bake, grill the peach halves cut-side down for 3 to 4 minutes until deep grill marks appear and the flesh softens slightly. Flip and grill another 2 minutes, then transfer to a cutting board.
6. 6Slice the warm grilled peaches into wedges. Tear the basil leaves into thin ribbons and fold most of them into the peaches along with the honey so the fruit is glossy and fragrant.
7. 7Whip the remaining heavy cream to soft peaks. Split each cooled shortcake horizontally with a serrated knife.
8. 8Spoon a generous mound of whipped cream onto each shortcake bottom, pile on the warm basil peaches, add a little more cream, and crown with the shortcake top. Finish with a few reserved basil ribbons and serve immediately while the peaches are still fragrant.