Grilled nectarine Shortcakes with Ginger Hibiscus Syrup
 
Prep time
Cook time
Total time
 
These fabulous shortcakes are the perfect ending to a special summer meal, and a delicious way to highlight gorgeous seasonal stone fruit. If you're looking to mix it up, peaches or apricots can stand in for the nectarines. Don't discard any leftover ginger-hibiscus syrup because it makes a terrific topping for ice cream, yogurt, pancakes, crepes, and waffles!
Author:
Recipe type: Dessert, Baking, Grilling
Cuisine: Dessert, Vegan, Modern American, Holiday
Yield: 8 servings
Ingredients
  • For Ginger Hibiscus Syrup¹
  • 240ml (1 cup) water
  • 16g (¼ cup) hibiscus petals, OR 4 hibiscus tea bags²
  • 12g (2 Tbsp) finely grated ginger
  • 30g (3 Tbsp) sugar
  • Pinch of kosher salt
  • For Shortcake Biscuits
  • 277 g (2 cups) gluten free flour blend³
  • 36 g (3 Tbsp) coconut sugar, ground to a fine powder
  • 8 g (2 tsp) baking powder
  • ½ tsp kosher salt, crushed through your fingers
  • ¼ tsp ground cardamom
  • ¼ tsp baking soda
  • 66 g (5 Tbsp) solid coconut oil, broken up into pieces
  • 180 ml (¾ cup) cashew or reduced-fat coconut milk
  • 10 ml (2 tsp) apple cider vinegar
  • Seeds of one vanilla bean (or 1 tsp vanilla paste)
  • Brown rice flour for dusting
  • 15 ml (1 Tbsp) cashew or coconut milk for brushing
  • 12g (1 Tbsp) coconut sugar for sprinkling
  • For Whipped Coconut Cream
  • One 400ml can coconut milk, chilled for at least 8 hours
  • 12g (1 tbsp) finely ground sugar of choice
  • Pinch of salt
  • For Grilled Nectarines
  • Coconut oil for brushing
  • 1 lb ripe but firm nectarines
  • 12g (1 Tbsp) coconut sugar
  • ½ tsp ground cardamom
  • Kosher salt
Procedure
  1. Make ginger hibiscus syrup base: Bring water to a boil. Place hibiscus petals (or tea bags) and ginger in a heatproof bowl, and pour boiling water over. Let steep for 10 minutes.
  2. While hibiscus is steeping, prepare shortcake biscuits: Preheat oven to 425°F. Line a sheet pan with parchment or silpat and set aside.
  3. Sift flour, sugar, baking powder, salt, cardamom, and baking soda into a large mixing bowl and whisk to combine. Add the coconut oil and use a pastry cutter to cut coconut oil into the dry ingredients until the mixture resembles a coarse meal. (Alternatively, mix dry ingredients in food processor, add coconut oil, and pulse to coarse meal.)
  4. In a liquid measuring cup or separate bowl, whisk together milk, vinegar, and vanilla seeds or paste. Add this mixture to the dough in progress, and mix with a fork or pulse in food processor to combine evenly.
  5. Turn mixture out onto work surface dusted lightly with flour (dough will be sticky). Turn or fold the dough over on itself several times until it comes together into a cohesive mass, dusting very lightly with flour as necessary to prevent sticking.
  6. Pat into a 1-inch thick disc (it will be about 6 inches in diameter). Using a 2 ½ inch biscuit cutter, punch out 5 or 6 biscuits. Press straight down and all the way through with the cutter, and cut the biscuits as close together as possible to maximize the amount of dough used. Bring the scraps together, and pat back out into a 1-inch thick disc. Cut out 2-3 more biscuits, and if there’s enough dough remaining for one more biscuit, repeat.
  7. Gently transfer cut biscuits to prepared sheet pan. Dab the tops with nut milk, sprinkle with coconut sugar, and using your fingertip or knuckle, gently press a small divot in the center of each biscuit. Bake for 15 minutes, or until slightly puffed and cracked on top. When done, remove biscuits from oven and transfer to a wire cooling rack.
  8. While biscuits are baking, finish syrup: Set a fine mesh strainer over a small saucepan, and strain steeped hibiscus and ginger, pressing down gently to release any trapped liquid. Discard solids. Add sugar and a pinch of salt to saucepan and bring to a boil, watching carefully and adjusting heat as necessary to keep it from boiling over. Reduce heat to maintain a vigorous simmer, and cook syrup until reduced by two-thirds (this will take 8-10 minutes). Remove from heat and set aside to cool. The syrup will keep refrigerated in a jar for a couple of weeks.
  9. While syrup is reducing, whip cream: Open can of coconut milk and carefully scoop all the solids into a mixing bowl, leaving behind any water at the bottom. (You can drink that electrolyte-rich water or add it to a smoothie.) Using a hand mixer or stand mixer, beat solids until slightly softened, then add sugar and salt and continue to beat until lightened and smooth. Chill until ready to use.
  10. Grill nectarines: Preheat a grill or well-seasoned grill pan to medium-high heat. Wash and dry nectarines, cut in half and discard pits. Brush the cut surface of each half with a very scant coating of oil, and sprinkle with a dusting of coconut sugar and cardamom, and a few flakes of salt. When grill (or pan) is hot, brush lightly with oil. Place nectarines cut side down, and grill for 3-4 minutes until slightly softened and surface is browned. Cut into thin slices.
  11. Assemble and serve: Split shortcake biscuits by gently poking all the way around the sides of each one with the tines of a fork until they break open into even halves. Place biscuit bottoms on plates, and arrange a generous stack of nectarine slices on each one. Dollop whipped coconut cream over the nectarines, drizzle with ginger-hibiscus syrup, and place a biscuit top on each one. Enjoy!
Notes
¹The syrup can be made ahead of time, and will keep refrigerated in an airtight container for up to 2 weeks.

²If you can’t find hibiscus petals, use pure herbal hibiscus tea bags instead.

³Any all-purpose GF blend will work here. I like to use my own whole-grain blend of brown rice, millet, buckwheat, almond, and tapioca flours because I think the earthy whole-grain flavor is a perfect complement to the fruit and cream. If you want to use a store-bought blend, check the ingredient list to see if a binder like xanthan or guar gum is already included; if not, add a scant ½ tsp to the dry ingredients before whisking.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/grilled-nectarine-shortcakes-with-ginger-hibiscus-syrup/