-
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.
