Grilled Peach and Warmed Blueberry Shortcake

2 ripe peaches, halved and pitted
1 Tbsp. ghee (softened at room temperature) or flavorless oil
1 pint blueberries
2 Tbsp. sugar
1 vanilla bean
Zest of one lemon
Lemon juice as needed
1 Healthy Living Bakeshop vanilla pound cake
I cup heavy cream
1 tsp sugar
¼ tsp vanilla extract

Heat your grill to high and clean it well with a grill brush. Rub the ghee all over the peaches and place them cut side down onto the hottest part of the grill. Let them sit for 3-5 minutes or until distinct lines appear on the cut side. Remove and set aside. In a small pot, combine the blueberries and 2 Tbsp. sugar. Cut the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the blueberry mixture. Place the pot right onto the grill, or you can use your stove burner inside. Simmer until the blueberries have burst and the mixture is very fragrant. Mix well to incorporate the vanilla bean seeds. Remove the pod and discard. Zest the lemon into the blueberry mixture and add as much lemon juice as desired—a little goes a long way! In a large stainless steel bowl combine the cream, 1 tsp sugar and vanilla extract. Beat to firm peaks. Assemble your short cakes—lay 1 thick slice of pound cake on each of the 4 plates. Spoon the warm blueberry sauce over the cake so it soaks in. Place one grilled peach half on each plate—I like to place them grill marks UP because they are so beautiful! Finish with a dollop of whipped cream on each one. Serve immediately.

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