Maximize Your Wood Stone Oven with Dessert!
Another Way to Maximize Your Wood Stone Hearth Oven: Dessert!
From roasting vegetables and proteins to baking, there are many ways to maximize your Wood Stone Hearth oven during prep or off times. While stone fruit is at its best across the US, why not add this Roasted Peach Shortcake to your dessert menu? Since heavy cream is used instead of butter, the dough comes together very quickly. Other stone fruits like plums, apricots or nectarines can be substituted and the formula is easily scalable.
-Chef Alex Ricciuti
ROASTED PEACH SHORTCAKE
Yield: 8 Servings
Biscuits
- 240 grams (2 cups) self-rising flour
- 1 tablespoon sugar
- ¾ teaspoon kosher salt
- 12 ounces heavy cream
Preheat 2 skillets (cast iron works great) in your Wood Stone oven.
Whisk together the flour, sugar and salt. Add in the cream and stir just until the dough comes together and no dry flour is visible. Portion the dough into 8 biscuits using a 4-ounce disher scoop.
Bake in the preheated skillet in the front-center of your oven until the biscuits are golden and firm to the touch. Depending on the type of skillet, you may want to spray it to avoid sticking. Cast iron will not need spray.
Roasted Peaches
- 4 large (or 8 small) peaches, halved and pitted
- 4 ounces butter
- 4 ounces brown sugar
- 1 teaspoon kosher salt
Place the halved and pitted peaches in the preheated skillet and roast in your Wood Stone oven for 8-10 minutes or until they are browned, softening and have started to release their juices. Depending on the ripeness of your peaches, you may have to adjust the time slightly. Add the butter, brown sugar and salt and stir together. The brown sugar and butter will created a sauce with the peach juice.
To plate, split one biscuit and top with a peach half and some of the sauce ( I like to keep them whole, but you may want to slice them.) Top with a big dollop of whipped cream, garnish of your choice and serve!
