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

Recipe courtesy of Lynn Crawford

Watch how to make this recipe.

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

Name: Shortcakes with Grilled Peaches, Sweet Ricotta Cream, Truffled Honey and Huckleberries
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 4 large peaches, peeled, pitted and sliced; 4 tablespoons honey; 1 teaspoon lemon juice; 1 teaspoon white truffle oil; 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; 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

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Level: Easy
Total: 1 hr 25 min

Prep: 25 min
Inactive: 40 min
Cook: 20 min

Yield: 6 servings

Level: Easy
Total: 1 hr 25 min

Prep: 25 min
Inactive: 40 min
Cook: 20 min

Yield: 6 servings

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.