Grilled Peach Caprese Shortcakes with Basil Whipped Cream

Serves 6 · 20 min prep · 10 min cook

Ingredients

• 4 large ripe peaches
• 1 tbsp neutral oil
• 6 store-bought biscuits or shortcakes
• 1 cup heavy cream
• 3 tbsp powdered sugar
• 1/4 cup loosely packed fresh basil leaves
• 2 tbsp honey
• 1 tsp fresh lemon zest
• 1/8 tsp pinch flaky sea salt
• 2 tbsp balsamic glaze

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so the fruit does not stick.
2. 2Halve and pit the peaches, then brush the cut sides lightly with oil. Place them cut-side down on the hot grates.
3. 3Grill the peaches 3 to 4 minutes without moving until deep char marks appear and the flesh softens and caramelizes. Flip once and grill the skin side 1 to 2 minutes more.
4. 4Transfer the grilled peaches to a cutting board, let them cool just enough to handle, then slice into thick wedges.
5. 5While the fruit rests, pour the cold heavy cream into a chilled bowl. Whip on medium-high speed until soft peaks form.
6. 6Finely chop most of the basil and fold it into the whipped cream along with the powdered sugar, lemon zest, and a tiny pinch of flaky salt until the cream is fragrant and lightly sweet.
7. 7Split the biscuits or shortcakes horizontally. If desired, warm them for 1 minute on the cooler edge of the grill or in a 300°F oven so they taste fresh-baked.
8. 8Drizzle a little honey over the bottom halves, then pile on the warm grilled peach slices.
9. 9Spoon a generous dollop of basil whipped cream over the peaches, add the biscuit tops, and finish with a light zigzag of balsamic glaze and a few torn basil leaves.
10. 10Serve immediately while the peaches are still warm and the cream is cool for the best contrast of temperature and texture.