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Grilled Apricot Saison Shortcakes with Ginger Mascarpone Whipped Cream

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Servings 8 -10 shortcakes

Ingredients
  

For the Shortcakes

  • 3 ½ 420g cup all-purpose flour
  • 1 teaspoon 4g baking powder
  • 1 teaspoon 6g baking soda
  • ½ teaspoon 3g salt
  • ¼ cup 65g granulated sugar
  • 8 tablespoons unsalted cold butter cut into cubes
  • ¾ cup 187mL Saison beer
  • 1/3 cup 74g buttermilk

For the Filling:

  • 12-16 ripe fresh apricots
  • 1 tablespoon 16g brown sugar, packed
  • 8 wt oz mascarpone cheese
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ginger finely grated with a microplane

Instructions
 

  • Preheat oven to 425.
  • In a processor add flour, baking powder, baking soda, salt, and sugar.
  • Pulse to combine. Add the cold butter, process until well combined.
  • Add the beer and buttermilk, process until just combined.
  • Line a baking sheet with parchment paper. Drop about ¼ cup balls of dough onto the parchment, evenly spaced.
  • Bake for 10 to 12 minutes or until lightly golden brown and cooked through.
  • Cut the apricots in half, remove the pits. Add to a preheated grill, grilling until grill marks appear, about 3 minutes. Remove from heat, slice, add to a bowl and sprinkle with brown sugar, toss to coat.
  • Add the mascarpone to a bowl, beat until light and fluffy. Add the heavy cream, beat on high until soft peaks form. Add in the powdered sugar, vanilla and ginger, stir until combined.
  • Split the shortcakes, fill with mascarpone whipped cream and apricots.