Brown-Butter Peach Caprese-Style Shortcakes

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 4 ripe peaches
• 3 tbsp granulated sugar
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves
• 1 3/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar
• 1/2 cup extra heavy cream for whipping

Instructions

1. 1Preheat oven to 425°F. Halve and pit the peaches, then cut into thick wedges. Toss them in a bowl with the granulated sugar and set aside so juices release while you make the biscuits.
2. 2In a large bowl whisk flour, baking powder, and salt. Cut the cold butter into small cubes and work it into the flour with your fingertips until pea-sized pieces remain and the mixture looks sandy.
3. 3Stir the cream and vanilla together, then pour into the flour. Mix with a fork just until a shaggy dough forms; do not overwork. Turn onto a lightly floured surface and pat into a 1-inch-thick rectangle.
4. 4Cut into 4 equal squares or rounds and place on a parchment-lined sheet. Brush tops lightly with a splash of cream and bake 14 to 16 minutes until tall, golden, and hollow-sounding when tapped.
5. 5While biscuits bake, warm a 10-inch skillet over medium heat. Add the sugared peaches and cook 4 to 5 minutes, turning once, until edges caramelize and juices thicken slightly. Remove from heat and drizzle with balsamic glaze.
6. 6In a chilled bowl whip the extra cream with powdered sugar to soft peaks, then fold in the mascarpone until smooth and billowy. Tear most of the basil leaves into ribbons.
7. 7Split the warm shortcakes horizontally. Spoon caramelized peaches and their juices over the bottoms, add a generous dollop of mascarpone cream, and scatter basil. Cap with the biscuit tops.
8. 8Serve immediately while biscuits are still warm and peaches glossy. The balsamic-basil twist keeps the Italian summer-fruit vibe bright and unexpected.