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Grilled Peach Shortcakes/Parfaits

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Ingredients

  • 1 3/4 cup all purpose flour
  • 5 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) chilled unsalted butter
  • 1 1/5 cup chilled whipping cream
  • 1 tablespoon grated orange peel
  • 1 cup orange juice
  • 1 cup lime
  • 2 tablespoon honey
  • 4 cup thick- sliced ripe peaches
  • 6 cup bamboo skewers
  • 6 cup Fresh mint

Preparation

Baking Directions:

Grilled peach skewers replace the traditional strawberry in the summer shortcake favorite or are great over store-bought ice cream.

To make the biscuits:Preheat oven to 375°F.

Line baking sheet with parchment paper.

Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds.

Add butter.

Using on/off turns, process until mixture resembles coarse meal.

Add 1 cup cream and orange peel.

Process just until moist clumps form.

Gather dough into ball; gently knead 5 turns.

Roll out dough on floured surface to 3/4-inch-thick round.

Using 3-inch-diameter cutter, cut out 3 rounds.

Gather dough and re-roll as needed to make 3 more 3-inch rounds.

Arrange rounds on prepared sheet.

Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.

Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes.

Cool 15 minutes.

Can be made 2 hours ahead.

  Makes 6To marinate the peaches: Soak the bamboos skewers in water for at least 20 minutes.

Slice ripe peaches into thick slices.

Thread about 6-8 peach slices per bamboo skewer.

Put the skewers in a large sealable plastic bag.

Mix together the lime juice, orange juice and honey in a small bowl and pour the marinade over the skewers.

Refrigerate two hours or more, turning occasionally.

To grill the peaches: Prepare a medium hot barbecue.

Drain off the marinade and grill the peach skewers until they just begin to caramelize and are browned in spots – a few minutes on each side.

For shortcakes:Split the shortcakes and lightly butter and toast, split side down, on the grill.

On a plate, place a half of the warm shortbread split side up and slide one grilled peach skewer on top.

Top with some sweetened whipped cream and other half of the shortbread.

Repeat with the remaining 5 shortbreads and skewers.

For parfaits: Let the skewers cool until slightly warm or even room temperature.

Put a scoop of vanilla ice cream in a parfait glass.

Slide the 1/2 a skewer of grilled peaches on top of the ice cream.

Throw in a few blueberries, repeat with another scoop of ice cream, other half of peaches and blueberries, top with sweetened crème fraiche or whipped cream.

Garnish with mint.