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flour white sugar baking powder salt heavy cream egg turbinado sugar peaches light brown sugar liqueur freshly whipped cream
Viewed: 13 - Published at: 5 years agoIngredients
- 2 cups all-purpose flour, plus more for kneading
- 2 tablespoons granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 1/2 cups plus 1 tablespoon heavy cream, at room temperature
- 1 egg
- 1 tablespoon turbinado sugar
- 3 ripe peaches, pitted and quartered
- 6 apricots, pitted and halved
- 1/3 cup light-brown sugar
- 1 tablespoon amaretto liqueur
- Freshly whipped cream, for serving
Method
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, white sugar, baking powder, and salt in a medium bowl.
- Stir in 1 1/2 cups of the cream with a wooden spoon until the dough comes together.
- Flour your work surface, turn the dough onto it, and knead until it is smooth and uniform in appearance.
- Pat the dough out to a 1-inch thickness.
- Punch out dough rounds using a biscuit cutter dipped in flour.
- Push together the leftover dough, pat out again to 1-inch thickness and cut out more rounds.
- You should have six biscuits.
- Arrange the biscuits on the parchment-lined sheet tray.
- Whisk together the remaining 1 tablespoon of cream and the egg in a small bowl.
- Brush the tops of the biscuits with the egg wash, and sprinkle with turbinado sugar.
- Bake for 15 to 20 minutes.
- Preheat your grill to medium heat.
- Toss the peaches and apricots with the brown sugar and amaretto in a bowl.
- Place the fruit on the grill, cut side down at first, and cook the apricots for 1 to 2 minutes per side, and the peaches for 2 to 3 minutes per side.
- Remove from the grill and place in a bowl to cool.
- To serve, slice the biscuits in half, and divide the grilled apricots and peaches among the bottoms of the biscuits, drizzling on any juices remaining in the bowl.
- Add a nice dollop of whipped cream to each, and top each with the other half of the biscuit.
