Grilled Apricot and Peach Shortcake

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 12 cups heavy cream, room temperature
• 1 egg
• 3 ripe peaches, pitted and quartered
• 6 apricots, pitted and halved
• 12 cup light brown sugar
• 1 tablespoon turbinado sugar
• 1 tablespoon amaretto liqueur
• 1 12 cups heavy cream
• 1 tablespoon Amaretto

1. preheat oven to 425
2. line a baking sheet with parchment paper.
3. whisk together the flour, granulated sugar, baking powder and salt in a medium bowl.
4. stir in1 1/2 cups cream until the dough comes together.
5. flour your work surface and turn the dough into it.
6. knead until smooth and uniform in apperance.
7. pat the dough to a 1 inch thickness.
8. punch out rounds using a biscuit cutter or rim of a glass.
9. you should have six biscuits.
10. arrange biscuits on parchment lined tray.
11. whisk together 1 tablespoon of cream and the egg.
12. brush the tops of biscuits with this egg wash and sprinkle with turbinado sugar.
13. bake for 15-20 minutes.
14. preheat your grill to medium heat.
15. toss the peaches and apricots with brow sugar and amaretto.
16. place the fruit on the grill, cut side down at first, and cook two minutes per side.
17. remove from grill and place in a bowl to cool.
18. slice the biscuits in half , divide fruit into biscuits.
19. with electric mixer beat 1 1/2 cups cream and 1 tablespoon amaretto until stiff peaks form.
20. top with whipped cream and other half of the biscuit.

flour, sugar, baking powder, salt, heavy cream, egg, peaches, light brown sugar, turbinado sugar, liqueur, heavy cream

Taken from www.food.com/recipe/grilled-apricot-and-peach-shortcake-492015 (may not work)