Grilled Peach Shortcake with Whipped Cream

This is a nice way to celebrate the end of Peach season. The peaches are great just with the whipped cream but the shortcake sends them over the top. This recipe makes 4 shortcake “sandwiches”; if you want to serve them “open-faced” you will need more peaches.

Preheat the oven to 450. Heat the grill to 400.

Wash 2-4 peaches and cut them in half, then remove the pits. Do not peel them.

Place the peaches cut side down on the grill and close it. Lower the temperature — you want it to stay around 350. The peaches will drip and caramelize. When they are nicely browned on the bottom, use a tongs to turn them over. Continue to grill until you can see grill marks on the skin. This can take 10 minutes.

In a large bowl, sift together 4 C. flour, 5 t. baking powder, 3 T. sugar and 1/4 t. salt. Add 3/4 C. softened butter and hand-blend into the dry ingredients. Add 1 1/2 C. cream, then mix into a soft dough. Place on a floured surface and knead for 1 minute.

Roll out the dough 1/2 inch thick and then cut into 3″ rounds.

Lightly butter a baking sheet and then place half the rounds on it. Brush a little more butter on their tops, then place another round on top of each. Bake for 10-15 minutes, until golden. Separate the tops and bottoms.

Beat 1 1/2 C. whipping cream with 1/4 t. vanilla extract. Add 1-2 t. of sugar to taste.

Assemble as you wish: open-faced or stacked, with as much whipped cream as you like.

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