Summer is almost over already! In about a month we’re all gonna be seeing pumpkin spice everything in stores. Not gonna lie, I do love me some pumpkin spice. It just amazes me how quickly the year has gone by. This week has been quite a whirl-wind. We are about a week away from our new restaurant opening in downtown Denver! For those of you who don’t know, it’s called Mila, and will be Mediterranean cuisine. I know Mediterranean is pretty broad, but it’ll be lots of fish dishes, wood fired pizza, some fresh pasta dishes, ugh I’m drooling just writing about it. Dessert will include flavors like goat cheese and honey, lemon and tahini, and of course a chocolate olive oil cake. Opening a restaurant is definitely a huge ordeal, but once this place is up and running I have no doubt it will be successful.
Well, I actually made it to a local farmer’s market last week and found some fantastic peaches! Peaches are my absolute favorite food in the month of August. The peaches I got from the farmers market were at the peak of ripeness so they couldn’t have been more perfect. I didn’t want to mess around too much with them as they are already packed full of flavor. This simple grilled peach shortcake recipe will highlight those fresh peaches you may have. You may use a grill (or a grill pan as I did), and removing the skin is optional. Pair with some fresh whipped cream or ice cream! This dessert is perfect for an end of summer dessert!
Click here to learn more about where these amazing peaches came from!
Grilled Peach Shortcake
Yield 6
Flour 2 cups
Baking powder 1 1/2 T
Sugar 3 T
Salt 1/2 tsp
Butter, cold and cubed 5 T
Cream 1 cup
Peach Glaze
1/2 peach
Water 2 T
Brown sugar 2 T
Brown sugar 2 T
Cornstarch 1 tsp
pinch salt
pinch salt
Ice Cream optional
Directions:
To make the shortcake dough, combine flour, baking powder, sugar, and salt in a mixing bowl fitted with a paddle attachment. On low speed, add cubed butter and cold cream until dough has formed together. Do not overmix! You want a light a fluffy shortcake!
Remove dough from mixing bowl and wrap with plastic wrap. Chill for 30 minutes.
Next, we’re gonna remove the skin on the peaches. Peaches must be ripe for this process to work.
Boil some water in a medium to large pot. Have another bowl of ice water standing by. Once the water is at a rapid boil, place the peaches in there for about 1 minute.. Remove and immediately place in ice water. Let it cool down for a minute or two in there and the remove. Skin should slide off. Cut peaches in half, remove pit and place in a bowl. Cover peaches in olive oil.
Preheat your grill or grill pan to high. Preheat oven to 350 degrees F (180 C).
Roll out dough to ½ “ thickness and punch out with your favorite cookie cutter. Place shortcakes on a cookie tray fitted with parchment paper and chill in the freezer for 10 min.
Once grill is heated, spray lightly with cooking spray and place peaches on, cut side down. Leave for 3-4 minutes to get some nice grill marks on the peaches. Flip over and grill the opposite side for another minute or two. Remove and set aside.
Lightly brush your shortcakes with some cream and then bake for 25 minutes.
To make peach glaze, mix together brown sugar, salt, and cornstarch and set aside.
Chop up one half of a grilled peach and mix with brown sugar mixture and water.
Cook in a non-stick skillet until thick and gooey, about 5 minutes.
Now, assemble by slicing grilled peaches, placing them on top OR on a cut open shortcake. Finish by drizzling a little peach glaze and ENJOY!
Optional: Top with your favorite ice cream or whipped cream!
Grilled Peach Shortcake
Shortcake biscuits with grilled peaches!
Ingredients
Shortcake
- 2 cups flour
- 1 1/2 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 5 Tbsp cold butter, cubed
- 1 cup cream
Peaches
- 3 ripe peaches
- 1 Tbsp olive oil
Peach Glaze
- 1/2 of one peach
- 2 Tbsp water
- 2 Tbsp brown sugar
- 1 tsp cornstarch
- pinch salt
Instructions
- To make the shortcake dough, combine flour, baking powder, sugar, and salt in a mixing bowl fitted with a paddle attachment. On low speed, add cubed butter and cold cream until dough has formed together. Do not overmix! You want a light a fluffy shortcake!
- Remove dough from mixing bowl and wrap with plastic wrap. Chill for 30 minutes.
- Next, we’re gonna remove the skin on the peaches. Peaches must be ripe for this process to work.
- Boil some water in a medium to large pot. Have another bowl of ice water standing by. Once the water is at a rapid boil, place the peaches in there for about 1 minute.. Remove and immediately place in ice water. Let it cool down for a minute or two in there and the remove. Skin should slide off. Cut peaches in half, remove pit and place in a bowl. Cover peaches in olive oil.
- Preheat your grill or grill pan to high. Preheat oven to 350 degrees F (180 C).
- Roll out dough to ½ “ thickness and punch out with your favorite cookie cutter. Place shortcakes on a cookie tray fitted with parchment paper and chill in the freezer for 10 min.
- Once grill is heated, spray lightly with cooking spray and place peaches on, cut side down. Leave for 3-4 minutes to get some nice grill marks on the peaches. Flip over and grill the opposite side for another minute or two. Remove and set aside.
Lightly brush your shortcakes with some cream and then bake for 25 minutes.- To make peach glaze, mix together brown sugar, salt, and cornstarch and set aside.
- Chop up one half of a grilled peach and mix with brown sugar mixture and water.
- Cook in a non-stick skillet until thick and gooey, about 5 minutes.
- Now, assemble by slicing grilled peaches, placing them on top OR on a cut open shortcake. Finish by drizzling a little peach glaze and ENJOY!
- Optional: Top with your favorite ice cream or whipped cream!
