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breadcrumbs with some larger pieces. Pour in the half-and-half and stir just until the dough is moistened. Flour your hands and quickly gather the dough into a ball in the bowl, pressing and rolling it gently against the sides of the bowl a few times. Turn out onto a lightly floured work surface and quickly pat into a circle that’s ½ inch to ¾ inch thick. Cut straight down and lift straight up with a 3-inch round biscuit or cookie cutter. Transfer the shortcakes to a large baking sheet, keeping them about an inch apart. Gather up the scraps and quickly press together the dough to cut more shortcakes until the dough is used up.

8. Bake until the shortcakes are well browned on the bottom, 10 to 12 minutes.

9. For the whipped cream: While the shortcakes bake, pour the cream into the chilled bowl and whisk vigorously or beat with an electric mixer on medium speed until the cream forms very soft peaks when the whisk or beaters are lifted. Whisk or beat in the sugar, rum, and vanilla.

10. Split 6 of the shortcakes and arrange on plates (reserve any remaining shortcakes to spread with jam or for another use). Spread a thick layer (a couple of tablespoons) of whipped cream over the bottom half of the shortcakes. Layer on a large spoonful of the fruit and its liquid. Cover with the shortcake tops and spread with another thick layer of whipped cream. Spoon a few more tablespoons of the fruit and its liquid over the top. Serve warm.

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TIMING

Prep: 30 minutes

Bake: 10 to 12 minutes

Grill: 6 to 10 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

TIPS

• The key to tender, flaky shortcakes is keeping the butter cold. Start with cold butter, and when mixing up the dough, handle it very little and very gently. If you use your fingers to cut in the butter, work quickly so that the butter does not melt. You want the butter to stay cold so that when the dough hits the oven, the cold butter steams and puffs up the shortcakes. If the butter begins to melt before it hits the oven, it will not steam as much, and the shortcakes will not rise as high.

• For high-rising shortcakes, cut straight down and lift straight up with a sharp metal biscuit cutter when cutting the dough. Avoid twisting. Using a dull cutter such as an inverted drinking glass or twisting even just a bit will compress or twist the layers of the dough and prevent them from rising as high.

• If you don’t have a biscuit or cookie cutter, pat the dough into a square and cut straight down with a sharp knife to make square shortcakes.

Grilled Gingerbread with Honey-Glazed Peaches

Gingerbread always tastes best when served warm. Toasted is even better. Why not toast it on the grill and dress it up with grilled peaches? A dollop of whipped cream tops this late-summer dessert off nicely.

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 8 SERVINGS)

For the gingerbread:

2 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon ground ginger

1½ teaspoons ground cinnamon

¼ teaspoon ground cloves

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, softened

¾ cup packed light brown sugar

2 large eggs

¾ cup light molasses

½ cup hot water

¼ cup finely chopped crystallized ginger (optional)

Oil for coating grill grate

½ cup Orange Honey-Butter Glaze (page 389)

For the whipped cream:

1 cup heavy cream (preferably not ultrapasteurized)

¼ cup confectioners’ sugar

1 tablespoon vanilla extract

4 large, ripe freestone peaches

DIRECTIONS

1. For the gingerbread, set a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9-inch square baking dish.

2. In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt.

3. In a large bowl, using an electric mixer on medium speed, beat the butter and