Desserts



Grilled Peach and Raspberry Shortcakes | Print |
(5 votes, average 3.80 out of 5)

 

shortcake_peach_raspberry2

 

Serves 6

Shortcakes:

  • 1 ¾ cups all-purpose flour
  • ¼ cup plus 1 teaspoon sugar (divided use)
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) chilled, unsalted butter, cut into small cubes
  • 1 large egg
  • 1/3 cup plus 1 tablespoon buttermilk (divided use)
  • 1 ½ teaspoons pure vanilla extract

Filling:

  • 6 ripe small peaches (about 1 ½ pounds), cut in half, pitted
  • Vegetable oil
  • ½ pint fresh raspberries
  • ¼ cup plus 1 tablespoon sugar (divided use)
  • 1 cup heavy whipping cream
  1. Heat oven to 400 degrees. Put flour, ¼ cup sugar, baking powder and salt into a food processor or large bowl. Scatter the chilled butter into the flour mixture.  If using a food processer, pulse about 10 times, until mixture resembles coarse crumbs. (If not using a food processor, crumble the butter into flour with your fingers.) Add the egg, 1/3 cup buttermilk and vanilla. Mix until a soft dough just comes together.
  2. Turn the dough out onto a floured surface. Press together to form a disc about ¾-inch thick. Using a 3-inch biscuit cutter, cut out 6 circles, gently rerolling scraps as needed. Place on a parchment lined baking sheet. Brush the tops with the tablespoon of buttermilk. Sprinkle tops with the remaining 1 teaspoon of sugar.  Bake until puffed and lightly browned, usually 18 to 20 minutes. Cool on wire rack.
  3. For filling, lightly brush peaches on cut side with oil. Grill, cut side down, over medium-high heat, until golden and just softened, 3 to 4 minutes. Cool, then slice and mix with raspberries and ¼ cup of sugar. Set aside for up to 1 hour.
  4. Beat cream with remaining 1 tablespoon of sugar in small bowl of electric mixer until soft peaks form. Refrigerate up to a couple of hours.
  5. To serve, cut shortcakes horizontally in half. Place the bottom half on a serving plate and top with about ¼ cup of the whipped cream. Top with some of the peach mixture and more whipped cream. Put the top of the shortcake in place. Repeat. Serve immediately.
 

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