Grilled Peaches:
1. Halve and pit 6 peaches.
2. Brush interior surface of fruit with honey.
3. Grill on greased medium-hot grill pan (or outdoor grill) approximately 3-4 minutes, or until golden brown grill marks appear and fruit is warmed through.
4. Remove from heat and cut into large pieces. Reserve to fill the shortcakes.
Shortcake:
1. In a large mixing bowl, cut the butter into the flour.
2. Stir in the sugar and lemon zest.
3. With avwooden spoon, stir in milk mixture; dough should leave sides of bowl. Do not overmix.
4. Turn contents of bowl onto floured surface. Knead dough 3 times, adding more flour if necessary. Roll dough out to 3/4 inch thickness.
5. Cut dough with a cookie cutter, or cut into squares , pushing straight down on the dough without twisting.
6. Brush tops of shortcakes with melted butter. Sprinkle superfine sugar on top. Bake at 425 degrees until golden brown, approximately 10 minutes. While shortcakes are baking, prepare cream filling.
Mascarpone Cream Filling:
1. Mix the mascarpone, powdered sugar, and Grand Marnier together; set aside.
Assemble the Grilled Peach Shortcake:
1. Cut open shortcakes.
2. Place a large dollop of mascarpone cream filling on bottom shortcake layer.
3. Place grilled peaches on filling and arrange shortcakes around plate.
4. Place top shortcake layer at an angle covering only part of the bottom layer.
5. Drizzle shortcakes with mixture of honey and Grand Marnier.
