Wednesday, September 9, 2009


It's dessert time.

Grilled Peach Shortcake
(adapted by Piera Gelardi from
Serves 6

2 cups flour
1 tablespoon baking soda
1 stick chilled salted butter, diced
6 tablespoons sugar (plus extra for glaze)
1/2 cup seltzer
2 tablespoons heavy cream (plus extra for glaze)

Preheat oven to 400, whisk dry ingredients together.  Add butter and mix with fingers, massaging until texture is coarse like cornmeal.  Add seltzer and cream and form dough into a log shape.  Put dough log on parchment paper and roll into a firmer log.  Cut into 6 rounds, place on parchment paper covered cookie sheet.  Mix bit of extra sugar and cream for glaze and coat.  Bake for 20 minutes.

Grilled Peaches:
3 peaches, halved
1 tablespoon sugar
1 teaspoon cinnamon

Sprinkle the peach halves with sugar and cinnamon and let sit 10 minutes before grilling on medium heat for 5-10 minutes.

Peach Sauce:
2 peaches, finely chopped/mashed
1 teaspoon sugar
1 teaspoon cinnamon
3 tablespoons bourbon

Combine ingredients and cook on low heat until smooth.

Bourbon Whipped Cream:
1 cup heavy whipping cream
1 teaspoon sugar
2 teaspoons bourbon

Whisk cream, add sugar and bourbon and whip until soft peaks form... not too much!

Put shortcake on bottom of bowl, place peach half filled with peach sauce on top, dollop with whipped cream, serve!

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