Grilled Peach Shortcake Skillets with Basil Cream

Serves 4 · 25 min prep · 20 min cook

Ingredients

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

Instructions

1. 1Heat a grill or grill pan to medium-high, about 400°F. Halve and pit the peaches, then brush the cut sides lightly with oil.
2. 2Grill the peaches cut-side down 3 to 4 minutes until deep grill marks appear and the fruit softens and caramelizes. Flip briefly, then transfer to a plate and sprinkle with a spoonful of the granulated sugar while hot.
3. 3Heat the oven to 425°F. In a bowl whisk the flour, remaining granulated sugar, baking powder, and salt.
4. 4Cut the cold butter into the flour mixture with a pastry blender or fingertips until pea-sized crumbs form. Stir in the buttermilk just until a shaggy dough comes together.
5. 5Divide the dough among four greased 5- or 6-inch mini cast-iron skillets or ramekins, patting it into rustic rounds three-quarters inch thick.
6. 6Bake 14 to 16 minutes until the shortcakes are puffed, golden on top, and a toothpick comes out clean. Cool 5 minutes.
7. 7Meanwhile, chill a mixing bowl. Whip the heavy cream, powdered sugar, and vanilla to soft peaks. Finely chop the basil and fold most of it into the cream, saving a few ribbons for garnish.
8. 8Slice the grilled peaches into wedges. Split or simply top each warm shortcake with peaches and a generous dollop of basil cream.
9. 9Scatter the remaining basil over the tops and serve immediately while the shortcakes are still steamy and the cream is cool.