Ingredients

• 4 large peaches, peeled, pitted and sliced
• 4 tablespoons honey
• 1 teaspoon lemon juice
• 1 teaspoon white truffle oil
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into bits
• 1 cup well-shaken buttermilk
• 1 cup whipping cream, chilled
• 4 tablespoons confectioners' sugar
• 2 teaspoons pure vanilla extract
• 1 cup ricotta
• 1 pint fresh huckleberries or raspberries, for serving

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Instructions

1. For the peaches: Grill the peaches over medium heat until lightly grilled, 2 to 3 minutes per side. Place the honey, lemon juice and truffle oil in a mixing bowl and add the grilled peaches. Toss together to coat well. Let stand until juices form, about 30 minutes.
2. For the shortcakes: Put the oven rack in the middle position and preheat the oven to 400 degrees F.
3. Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Blend in the butter with your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir just until a soft, sticky dough forms.
4. Drop the dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 15 to 18 minutes. Transfer the biscuits to a rack and cool slightly, about 10 minutes.
5. For the ricotta cream: Beat the cream, confectioners' sugar and vanilla in medium bowl until stiff peaks form. Fold in the ricotta and reserve.
6. Using a serrated knife, cut the shortcakes in half horizontally. Place the cake bottom on each of 6 plates. Top each with the sweet ricotta cream and grilled peaches. Cover with the cake tops. Garnish the plates with huckleberries and any reserved truffled peach juices.