Grilled Peach Shortcakes with Mascarpone Whip

Peach Shortcakes

Celebrate the end of summer with warm grilled peaches, fluffy shortcakes, and a creamy whipped topping.

Ingredients

For the shortcakes:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ⅔ cup heavy cream
• 1 teaspoon vanilla extract

For the filling:

• 4 ripe peaches, halved and pitted
• 1 tablespoon honey
• 1 tablespoon unsalted butter (for grilling)

For the mascarpone whip:

• 1 cup heavy cream
• ½ cup mascarpone cheese
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 400°F. In an All-Clad Stainless Steel Mixing Bowl, combine flour, baking powder, sugar, and salt.
2. Cut in the cold butter using your hands or a pastry cutter until it resembles coarse crumbs.
3. Add cream and vanilla and stir just until combined. Do not overmix.
4. Drop dough onto an All-Clad Pro-Release Half Sheet Pan lined with parchment paper and bake for 12-15 minutes until golden brown.
5. While the shortcakes bake, melt butter in an All-Clad HA1 Nonstick Grill Pan over medium heat.
6. Brush peaches with honey and grill cut-side down for about 3–4 minutes until caramelized.
7. In a cold All-Clad Stainless Steel Mixing Bowl, whip cream, mascarpone, sugar, and vanilla until soft peaks form.
8. Assemble shortcakes by slicing in half, filling with grilled peaches and a dollop of mascarpone whip.

Pro Tip:

Use the HA1 Nonstick Grill Pan to get perfect grill marks on fruit without flare-ups or sticking—no outdoor grill needed.