Grilled Peach Shortcakes with Mascarpone Cream

American shortcakes have long celebrated peak summer fruit, and grilling ripe peaches deepens their sweetness with smoky caramelization. Mascarpone cream and fresh basil lift this grilled peach shortcake into an easy late-summer dessert.

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 8g protein
• 52g carbs
• 28g fat
• 4g fiber

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Ingredients

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

Instructions

1. 1Heat a gas or charcoal grill to medium-high, about 400°F, and oil the grates lightly.
2. 2Halve and pit the peaches, brush the cut sides with oil, and sprinkle with a little of the granulated sugar.
3. 3Grill 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.
4. 4Meanwhile whisk flour, baking powder, remaining granulated sugar, and salt. Cut in the cold butter until pea-sized crumbs form, then stir in buttermilk just until a shaggy dough comes together.
5. 5Pat the dough into a 1-inch-thick round on a floured surface, cut into 6 biscuits, and bake on a parchment-lined sheet at 425°F for 14 to 16 minutes until tall and golden.
6. 6Whip the mascarpone with heavy cream, powdered sugar, and vanilla until soft peaks form and the mixture is cloud-like.
7. 7Chiffonade the basil and toss half of it with the warm grilled peaches and a drizzle of honey.
8. 8Split the warm biscuits, spoon mascarpone cream on the bottoms, pile on the grilled peaches, add more cream, and finish with remaining basil.
9. 9Serve immediately while the biscuits are still steamy and the peaches release their juices into the cream.