Grilled Apricot and Peach Shortcake Recipe

Name: Grilled Apricot and Peach Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1 teaspoon sea salt; 1 ½ cups heavy cream, room temperature; 1 egg; 3 ripe peaches, pitted and quartered; 6 apricots, pitted and halved; ½ cup light brown sugar; 1 tablespoon turbinado sugar; 1 tablespoon amaretto liqueur; 1 ½ cups heavy cream; 1 tablespoon Amaretto

Servings: persons

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 ½ cups heavy cream, room temperature
1 egg
3 ripe peaches, pitted and quartered
6 apricots, pitted and halved
½ cup light brown sugar
1 tablespoon turbinado sugar
1 tablespoon amaretto liqueur
1 ½ cups heavy cream
1 tablespoon Amaretto

1
preheat oven to 425
2
line a baking sheet with parchment paper.
3
whisk together the flour, granulated sugar, baking powder and salt in a medium bowl.
4
stir in1 1/2 cups cream until the dough comes together.
5
flour your work surface and turn the dough into it.
6
knead until smooth and uniform in apperance.
7
pat the dough to a 1 inch thickness.
8
punch out rounds using a biscuit cutter or rim of a glass.
9
you should have six biscuits.
10
arrange biscuits on parchment lined tray.
11
whisk together 1 tablespoon of cream and the egg.
12
brush the tops of biscuits with this egg wash and sprinkle with turbinado sugar.
13
bake for 15-20 minutes.
14
preheat your grill to medium heat.
15
toss the peaches and apricots with brow sugar and amaretto.
16
place the fruit on the grill, cut side down at first, and cook two minutes per side.
17
remove from grill and place in a bowl to cool.
18
slice the biscuits in half , divide fruit into biscuits.
19
with electric mixer beat 1 1/2 cups cream and 1 tablespoon amaretto until stiff peaks form.
20
top with whipped cream and other half of the biscuit.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon sea salt, and more.

Yes, Grilled Apricot and Peach Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Apricot and Peach Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions