Grilled Nectarine Shortcakes with Honey-Basil Cream

Shortcake has long been a summer staple on American tables, built for ripe fruit and tender biscuits. Here nectarines take on smoky grill marks, then meet a softly sweetened cream scented with honey and fresh basil.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 7g protein
• 58g carbs
• 22g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates. Halve and pit the nectarines.
2. 2Brush cut sides of nectarines lightly with a little honey. Grill cut-side down until deep grill marks appear and fruit softens but still holds shape, 3 to 4 minutes; flip briefly then transfer to a plate.
3. 3In a food processor or by hand, pulse flour, granulated sugar, baking powder, and salt. Cut in cold butter until pea-sized crumbs form. Drizzle in buttermilk and mix just until a soft dough comes together.
4. 4Turn dough onto a floured surface, pat to 3/4-inch thickness, and cut into 4 rounds. Place on a parchment-lined sheet and bake at 425°F until tall, golden, and cooked through, 12 to 15 minutes. Cool 5 minutes.
5. 5Meanwhile whip heavy cream with powdered sugar, vanilla, and most of the finely chopped basil until soft peaks form; chill until ready to use.
6. 6Split the warm shortcakes horizontally. Dice or slice the grilled nectarines and toss with remaining honey and a few torn basil leaves.
7. 7Spoon honeyed nectarines onto bottom halves, pile on basil cream, and cap with shortcake tops. Serve immediately while biscuits are still warm and cream is cool.