Grilled Peach Shortcakes with Honey Mascarpone

Grilling freestone peaches caramelizes their natural sugars for a smoky-sweet twist on classic shortcake. Tender buttermilk biscuits cradle the juicy fruit and a cloud of honey mascarpone for an easy late-summer dessert.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 8g protein
• 52g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 large ripe freestone peaches, halved and pitted
• 1 Tbsp neutral oil, for grilling
• 3 Tbsp honey
• 2 cups all-purpose flour
• 1/4 cup plus 1 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 6 Tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 8 oz mascarpone cheese
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2 Tbsp fresh basil leaves, thinly sliced (optional garnish)

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean and oil the grates so the fruit will release cleanly.
2. 2Brush the cut sides of the peach halves lightly with oil; place them cut-side down on the hot grates and grill undisturbed until deep grill marks appear and the flesh softens, 3 to 4 minutes.
3. 3Flip the peaches, brush the tops with some of the honey, and grill another 2 to 3 minutes until juicy and caramelized at the edges; transfer to a plate and let cool slightly, then slice into thick wedges.
4. 4Meanwhile, heat the oven to 425°F. In a large bowl whisk the flour, sugar, baking powder, and salt.
5. 5Cut the cold butter into the dry mixture with a pastry blender or fingertips until pea-sized crumbs form; pour in the cold buttermilk and stir just until a shaggy dough comes together—do not overmix.
6. 6Turn the dough onto a lightly floured surface, pat into a 1-inch-thick rectangle, and cut into 6 biscuits with a floured cutter or knife; place on a parchment-lined baking sheet, sprinkle tops with the remaining sugar, and bake until tall and golden, 14 to 16 minutes.
7. 7While biscuits bake, beat the mascarpone, heavy cream, remaining honey, and vanilla with a hand mixer on medium speed until thick, billowy soft peaks form, about 1 to 2 minutes; chill until ready to assemble.
8. 8Split the warm biscuits horizontally. Spoon a generous dollop of honey mascarpone on each bottom half, pile on the warm grilled peach slices, and add another spoonful of cream.
9. 9Cap with the biscuit tops, drizzle any remaining peach juices over everything, and finish with a few ribbons of fresh basil if using for a bright herbal note.
10. 10Serve right away while the biscuits are still warm and the peaches are juicy so the cream melts slightly into the fruit.