Grilled Peach Shortcakes with Honey-Basil Cream

Serves 6 · 25 min prep · 20 min cook

Ingredients

• 4 large ripe peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1/4 cup loosely packed fresh basil leaves
• 1 cup heavy whipping cream
• 4 oz mascarpone cheese
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup whole milk
• 1 large egg

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates. Halve and pit the peaches.
2. 2Brush the cut sides of the peaches lightly with oil. Grill cut-side down until deep grill marks form and the fruit softens and caramelizes, 3 to 4 minutes. Flip briefly for another minute, then transfer to a plate and drizzle with honey while warm.
3. 3In a food processor or by hand, pulse the flour, baking powder, granulated sugar, and salt. Cut in the cold butter until pea-sized crumbs form.
4. 4Whisk the milk and egg together, pour into the dry mix, and stir just until a shaggy dough forms. Do not overwork.
5. 5Turn the dough onto a lightly floured surface, pat to about 1-inch thickness, and cut into 6 rounds with a biscuit cutter or glass.
6. 6Place the rounds on a parchment-lined sheet and bake at 425°F until tall, golden on top, and cooked through, 12 to 15 minutes. Cool on a rack 10 minutes.
7. 7While biscuits bake, finely chop most of the basil. Whip the cream to soft peaks, then beat in mascarpone, powdered sugar, vanilla, and the chopped basil until thick and cloud-like. Chill until assembly.
8. 8Split each warm shortcake horizontally with a serrated knife.
9. 9Spoon a generous dollop of honey-basil cream on the bottom half, nestle grilled peach halves or thick slices on top, and add another spoon of cream.
10. 10Cap with the biscuit top, garnish with a few torn basil leaves, and serve immediately while the peaches are still warm and fragrant.