Grilled Nectarine Shortcake

One of the best things about summer is the fruit — and one of the best things you can do with summer fruit is make a shortcake. Nectarines hit the grill beautifully: the heat caramelises their natural sugars, deepens their flavour, and turns them into something genuinely special. Pile them onto a sweet scone-style base with a generous spoonful of whipped cream and you've got a proper summer pudding that looks like you've made a real effort. The secret? It's surprisingly easy.

Ingredients

For the grilled nectarines

• 4 ripe nectarines, halved and stoned
• 1 tbsp caster sugar
• 1 tbsp unsalted butter, melted

For the shortcake bases

• 240g plain flour
• 2 tbsp caster sugar, plus extra for dusting
• 1 tbsp baking powder
• ½ tsp fine salt
• 85g cold unsalted butter, cut into small cubes
• 180ml double cream, plus extra to brush

For the whipped cream

• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

Method

1. Start with the shortcake bases. Preheat your oven to 220°C (200°C fan). In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold butter cubes and rub them in with your fingertips until the mixture looks like rough breadcrumbs — a few larger bits of butter are fine and actually a good thing.
2. Pour in the double cream and stir gently until a soft dough just comes together. Don't overwork it. Turn out onto a lightly floured surface and pat to about 2.5cm thick. Cut into rounds using a 7–8cm cutter, or simply cut into squares with a sharp knife — rustic is absolutely fine here.
3. Place on a baking tray lined with baking paper. Brush the tops with a little cream and dust with caster sugar. Bake for 12–15 minutes until risen and golden. Leave to cool on a wire rack while you get the grill going.
4. Fire up your BBQ grill and get it to a medium-high heat — around 200–220°C. While it's heating, toss the nectarine halves with the melted butter and caster sugar.
5. Place the nectarines cut-side down on the grill grates. Cook for 3–4 minutes without moving them, letting the grill do its work and create those lovely caramelised char marks. Flip and cook for a further 2–3 minutes on the skin side until the fruit is tender but still holding its shape. Remove from the grill and set aside.
6. Whip the double cream with the icing sugar and vanilla extract until it holds soft peaks. Don't take it too far — you want it billowy and spoonable, not stiff.
7. To assemble, split the shortcake bases in half. Place the bottom half on a plate, spoon over the whipped cream, then top with two grilled nectarine halves. Rest the shortcake lid on top at a slight angle and serve straight away.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.