Shortcakes with Grilled Peaches, Sweet Ricotta Cream, Truffled Honey and Huckleberries

Recipe courtesy of Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Shrimp
TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: 40 min
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

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
        recipe tools

        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.
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.