Grilled Stone Fruit Shortcake Recipe

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together sugar and eggs until light and fluffy. Add citrus zest and olive oil, mixing until combined. Alternately add flour mixture and buttermilk, beginning and ending with flour. Stir in vanilla extract.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Whipped Cream

In a mixing bowl, beat heavy cream until it begins to thicken. Gradually add powdered sugar and Grand Marnier, and continue beating until soft peaks form. Refrigerate until ready to serve.

Prepare the Brittle

In a saucepan over medium heat, combine sugar and corn syrup. Stir until dissolved. Add butter and cook until mixture reaches a deep amber color. Remove from heat, stir in chopped pistachios and baking soda. Pour onto a greased baking sheet and let cool completely. Break into pieces.

Grill the Fruit

Preheat the grill to medium heat. In a bowl, toss the halved peaches and nectarines with honey and cinnamon. Place on the grill cut-side down and cook for 4-5 minutes until grill marks appear. Flip and grill for an additional 2-3 minutes.