Grilled Peaches
[1] First grill the peaches.

Peach Shortcake
[2] Slice the peaches before assembling the shortcake (both photos courtesy Completely Delicious).

California Peaches
[3] One of summer’s delights (photo courtesy Frog Hollow Farm).

 

June 21st is the first day of summer. Somewhat less grandly, it’s also National Peaches & Cream Day.

We’re always happy to have peach ice cream, peaches and whipped cream on waffles, or the centuries-old classic, sliced peaches with fresh cream: a pour-over or lightly whipped by hand.

Today, we add something new to the list: peaches and cream shortcake.

This recipe was developed by Annalise or Completely Delicious for Go Bold With Butter.

If you prefer, substitute hand-beaten (by which we mean, electric mixer-beaten) whipped cream for the vanilla ice cream.

Prep time is 15 minutes, cook time is 25 minutes.

 
RECIPE: GRILLED PEACH & ICE CREAM SHORTCAKES

Ingredients For 6 Servings

 
For The Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 2/3 cup buttermilk, cold
  • 1 large egg + 1 teaspoon water, for egg wash
  •  
    For The Shortcakes

  • 4 peaches, ripe but firm
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 4-6 scoops vanilla ice cream
     
    Preparation

    1. PREHEAT the oven to 400°F. Line a sheet pan with parchment paper or butter the pan well.

    2. COMBINE the flour, baking powder, baking soda, salt and sugar in a medium bowl. Add the cubed butter and cut it into the dry ingredients with a pastry blender until butter is size of small peas. Add the buttermilk and mix until the dough begins to come together.

    3. DUMP the dough out onto a clean surface and knead a few times to incorporate all of dry bits (do not over-handle). Pat the dough to about 1 inch thick. Use a 3- or 4-inch round cutter to cut the dough. Place the rounds on the prepared sheet pan. Brush with the egg wash.

  •  
    4. BAKE until golden, about 15-20 minutes. Set aside to cool.

    5. PREHEAT the grill to medium low heat. Halve the peaches and remove the pits. Brush with melted butter and place them cut side-down on the grill. Grill 3-4 minutes until the peaches have grill marks and have softened somewhat.

    6. TRANSFER the peaches to a plate and slice each half into thirds. Drizzle with maple syrup.

    7. SERVE: Slice the shortcake biscuits in half. Top with ice cream and grilled peaches.

    If you want grilled peaches only, here’s the recipe from Bobby Flay | Food Network.
     
     
    MORE PEACHY RECIPES

  • Peaches & Cream Ice Cream With Honey
  • Peaches & Cream Frozen Yogurt Pops
  • Peach Cobbler & Peach Ice Cream
  • Peach Melba
  • Sliced Peaches & Cream
  • The History Of Peaches
  •   


    THE NIBBLE Blog – Adventures In The World Of Fine Food

    Related Posts

    TIP OF THE DAY: 90-Second Cake Decoration

    BASTILLE DAY: 25 Favorite French Foods

    FOOD FUN: The World’s Largest French Fry?

    PRODUCTS FOR CAMPERS: This Week’s Favorites

    RECIPE: Walnut Spread, A Versatile Spread, Filling & Thickener

    TIP OF THE DAY: Beef Tallow For French Fries

    Comments

    Reply comment

    Your email address will not be published. Required fields are marked *