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.
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
the plates with huckleberries and any reserved truffled peach juices.