Recipe courtesy of Lynn Crawford
Shortcakes with Grilled Peaches, Sweet Ricotta Cream, Truffled Honey and Huckleberries
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 597
- Total Fat
- 29
- Saturated Fat
- 18
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 34
- Protein
- 13
- Cholesterol
- 92
- Sodium
- 554
- Total: 1 hr 25 min
- Prep: 25 min
- Inactive: 40 min
- Cook: 20 min
Ingredients
Peaches:
4 large peaches, peeled, pitted and sliced
4 tablespoons honey
1 teaspoon lemon juice
1 teaspoon white truffle oil
Shortcakes:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into bits
1 cup well-shaken buttermilk
Sweet Ricotta Cream:
1 cup whipping cream, chilled
4 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract
1 cup ricotta
1 pint fresh huckleberries or raspberries, for serving
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.