It’s the height of summer. That means more time at cookouts, beach trips and picnics. How do you cool off after a day of fun in the sun? One option is to serve this delightful dessert recipe for grilled peaches shortbread from Louisiana Cookin. This delicious dish features a shortbread topped with grilled peaches, sweet fresh honey, and a dollop of sweetened whipped cream, making it a perfect treat for a hot summer afternoon.

Ingredients for Grilled Peaches and Shortcakes

• 4 medium peaches, peeled, pitted, and cut into 6 wedges each
• 1 large egg
• 4 slices of fresh ginger, peeled
• 1 teaspoon of fresh ginger, grated
• ½ cup of whole buttermilk
• 1 tablespoon of heavy whipping cream
• 6 tablespoons of cold unsalted butter, cubed
• 3 cups of sweetened whipped cream
• ¾ cup of fresh honey
• 3 tablespoons of canola oil
• 2 cups of self-rising flour
• 2 tablespoons of granulated sugar
• 1 tablespoon of turbinado sugar

Directions for Grilled Peaches and Shortcakes

1. You’ll want to start this deliciously sweet recipe by preheating your oven to 400°F and lining a large baking sheet pan with parchment paper. Then, be sure to take your four medium peaches, peel them carefully, and discard the peels. Next, pit the four peaches, and then use a paring knife or another similarly small knife to cut them into 6 wedges each. Set your peaches aside for later.
2. Then, in a large mixing bowl, you’ll want to pour your 2 cups of self-rising flour and 2 tablespoons of granulated sugar. Whisk the flour and sugar together carefully. Once they’re combined, you’ll want to add in your cubed butter by either using a pastry blender or by cutting into the butter cubes, flour, and sugar with two forks. Continue to mix until the mixture has a crumbly texture to it.
3. Meanwhile, in a small mixing bowl, you’ll want to whisk together your single large egg, a grated teaspoon of fresh ginger, and ½ cup of whole buttermilk. Whisk these ingredients together, and then gradually add this buttermilk mixture to your dry ingredients in the larger mixing bowl. Stir everything only until everything is lightly moistened.
4. Nearby, you’ll want to take a clean countertop or raised wooden cutting board in your kitchen and lightly flour itso that it’s ready for the dough. Take your recently-created dough, and gently knead it about 5 or 6 times. Then, roll it to about ½-inch thickness.
5. You’ll then cut the dough using a 3-inch round cutter and if necessary, reroll the scraps. Place the shortbread dough about 2 inches apart on the parchment paper-lined sheet tray. Take your heavy whipping cream and a sauce brush and then gently brush the tops of each piece of dough with the cream. Then, sprinkle the tops with your turbinado sugar, set them into the oven on the middle rack, and bake them until they’re golden brown in coloration. This should only take about 14 minutes to bake.
6. While the shortbread bakes in the oven, combine your honey and your 4 slices of peeled fresh ginger together. Once they’re mixed, cook them over low heat until the ingredients are warmed, about 10 minutes. Afterward, discard your ginger.
7. One of the last stages in cooking this delectable dessert recipe is grilling your peaches, the figurative “cherries on top.” Begin this delicate process by preheating a grill to medium-high heat, which is approximately 350°F to 400°F. Afterward, spray your clean grill rack with nonflammable cooking spray. In a large mixing bowl, gently toss your peach wedges from earlier with your canola oil and place them onto the grill rack for about 3-4 minutes. You’ll want to grill the peaches until they are just heated through with grill marks formed on their exterior. Be sure to turn them occasionally throughout the grilling.
8. Afterward, take all of your ingredients and serve them by placing a few grilled peach wedges atop the shortbread slices and topping them with fresh honey and whipped cream.
9. Enjoy!

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