Grilled Peach Shortcake with Cinnamon Brandy Sauce and Honey Whipped Cream

Recipe by Rebecca Keller

I'm not one of those people who says, "Summer means going to the beach every weekend!" or, "Finally I can get a good tan!" To me, summer means "FOOD!" Nothing makes me happier this time of year than eating something fresh and seasonal. Though summer offers many seasonal ingredients, my favorite is the peach.



Take advantage of the local peach harvest. In the Lehigh
Valley, you'll find the best peaches at Scholl Orchards!

Peach season typically ranges from early July to the end of August. Peaches can be grown in many different ares of the country, so you should take advantage of the local harvest. In Bethlehem, we are fortunate to have Scholl Orchards, where you can find some of the best peaches in the region.

With the end of summer near, you're sure to enjoy the last days of peach season with this delicious shortcake recipe. Just in time for your Labor Day dessert!



Grilled Peach Shortcake with Cinnamon Brandy Sauce and Honey Whipped Cream
Serves 8-10

Preheat oven to 400 degrees.

Ingredients:

• 10 large peaches, peeled and cut into halves.

Shortcake biscuits

Makes 10-12 biscuits

• 4 Tbs. Butter
• 1/4 cup + 1 Tbs. Sugar
• 1 tsp. Salt
• 1/4 cup non-fat milk solids
• 1 Lg. Egg
• 1 Tbs. Vanilla
• 12 oz. Cold Water.
• 5 cups sifted flour, plus more for rolling dough
• 2 Tbs. Baking Powder

Cinnamon and brandy sauce for peaches.

• 1 Tbs. Cinnamon
• 1/4 cup brandy
• 2 Tbs. Sugar.

Honey whipped cream

• 1 pint heavy cream
• 1/4 cup honey (more or less, depending on taste)
• 2 tsp. vanilla extract

Procedure:

Short Cake 

Mix butter and sugar until pale and creamy, add salt and milk solids. Then, beat in egg and vanilla until incorporated. Slowly add water. The mixture should now look curdled.

Next, mix your flour and baking powder together, and then slowly add them to your wet ingredients. Mix until incorporated. You're going to roll the dough out so you will be mixing it a little more by hand.
 

Rolling the dough: I like rolling this dough on a flour and sugar mixture. Dust table with some sugar and flour and coat dough so it's easier to work with. This dough should look light and airy, and it should not look like a solid mass.

 

Roll out the dough about half an inch thick. Cut out circles using a three or four inch cookie cutter. Next, coat the cut outs with an egg wash (1 egg, 1/4 cup half and half) and sprinkle with cinnamon and sugar. Place on a parchment lined pan and bake for 12-14 minutes. Be sure to turn the tray half way through the baking.

Preparing the Peaches 

Mix the three ingredients for the cinnamon brandy sauce, and then toss it with the peaches in a large bowl. Make sure peaches are coated evenly with the sauce.

Light your grill and get it to a medium heat. Once heated, place the peaches cut side down on the grill. Note: Save the excess brandy sauce in bowl for use after grilling.

Grill 3-4 minutes on each side. If grill flares up, turn heat down to low and grill peaches for longer duration.

Once grilled, add them back to the bowl, toss again with brandy sauce, and allow to cool for thirty minutes in refrigerator.

Whipped Cream
Recipe adapted from YumSugar.com

Pour heavy cream into a large metal bowl and beat with an electric mixer on low for 5 minutes. Gradually increase speed to medium, beating another 5-7 minutes, or until cream has formed soft peaks. Add honey and vanilla to the cream ,and continue to beat until peaks form and the cream looks light and fluffy.