Recipe courtesy of Lynn Crawford
Total:
1 hr 25 min
Prep:
25 min
Inactive:
40 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Peaches:
Shortcakes:
Sweet Ricotta Cream:

Directions

For the peaches: Grill the peaches over medium heat until lightly grilled, 2 to 3 minutes per side. Place the honey, lemon juice and truffle oil in a mixing bowl and add the grilled peaches. Toss together to coat well. Let stand until juices form, about 30 minutes.

For the shortcakes: Put the oven rack in the middle position and preheat the oven to 400 degrees F.

Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Blend in the butter with your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir just until a soft, sticky dough forms.

Drop the dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 15 to 18 minutes. Transfer the biscuits to a rack and cool slightly, about 10 minutes.

For the ricotta cream: Beat the cream, confectioners' sugar and vanilla in medium bowl until stiff peaks form. Fold in the ricotta and reserve.

Using a serrated knife, cut the shortcakes in half horizontally. Place the cake bottom on each of 6 plates. Top each with the sweet ricotta cream and grilled peaches. Cover with the cake tops. Garnish the plates with huckleberries and any reserved truffled peach juices.

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