This light, fresh dessert "salad" makes the most of late summer stone fruit. With lightly sweetened cornmeal biscuits in place of the traditional torn bread and plums and peaches in place of tomatoes, this peach panzanella is truly a New Southern dessert.
3Tablespoonssugar in the raw plus more for sprinkling
2 ½teaspoonsbaking powder
½+ 1/8 teaspoon kosher salt
several gratings fresh nutmeg
1stick(4 oz) unsalted butter, cold and cut into cubes
1cupbuttermilk plus more for brushing
For the Dressing
½cupsour mix
2ozgranulated sugar
2ozwater
small pinch of salt
10mint leavesbruised
For the Fruit
12peachesplums, apricots, pluots, or nectarines, or a mixture
To Serve (per diner)
1torn and toasted cornmeal biscuit
2-3mint leaveschiffonade (cut into thin strips)
about 1 cup sliced fruit
2-3Tablespoonsdressing
1dollop of whipped cream or scoop vanilla ice cream
Instructions
For the Biscuits
Preheat oven to 450F.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and nutmeg.
Rub in the butter with your fingertips until no pieces of butter are larger than peas and the flour mixture looks mealy.
Make a well in the center of the flour/butter mixture and pour in the buttermilk.
Mix gently (I just use a knife) until all the flour is moistened.
Turn out onto a well-floured surface, sprinkle some more flour on top, and knead gently a couple of times until the dough holds its shape and isn't too sticky.
Roll out the dough into a rough rectangle about 1/4" thick.
Starting with the sides of the dough and using a bench knife to help you, fold 1/3 of the dough over on top of itself and fold the other side over that so it is folded like a letter.
Now fold the top third of the dough down onto itself and fold the bottom third up over that so now it's folded like a letter in either direction.
Gently roll out the folded dough until it is about 1/2" thick.
Cut rounds (or squares) with a floured cutter, pressing straight down to the counter before twisting.
Gather the scraps and pile them on top of each other. Pat them down until they're about 1/2" tall. Cut as many extra biscuits as you can. I was able to cut a total of 10 biscuits.
Place in a large cast iron skillet or onto a parchment-lined baking sheet.
Brush the tops with buttermilk and liberally sprinkle coarse sugar on top.
Bake for 15-17 minutes or until the tops are lightly golden brown.
For the Dressing
Put the sour mix into a container.
Bring the sugar, water and salt to a boil. Boil for 15 seconds.
Cool the simple syrup and add it to the sour mix in the container.
Add the bruised mint leaves (just crush them in your hands) and stir well.
Let the dressing infuse in the refrigerator for 30 minutes. Taste. If you want it to taste mintier, let it infuse an additional 30-45 minutes.
When the dressing is as minty as you want, strain out the mint. Refrigerate the dressing until ready to use.
For the Fruit
Peel the fruit (or not--your choice. I peeled the peach but not the plums or pluots). Slice them into 1/4" to 1/3" slices.
Place the fruit in a large bowl.
To Serve
Place the torn biscuits (they can still be warm) into a large bowl followed by the mint and/or basil and the fruit.
Drizzle on some of the dressing and toss the "salad" with clean hands or with salad tongs. The biscuits should not be soggy, but you do want to make sure you're using enough dressing to moisten them and to bring a minty element to the fruit.
Add a bit more dressing if necessary and toss again.
Allow about 1 1/2 cups of panzanella per diner.
Top with whipped cream or ice cream and an additional sprinkle of chiffonade mint or basil (optional).
Serve immediately and enjoy.
Notes
Prep time does not include waiting for the dressing to chill. You can make the biscuits and dressing the day before. Don't slice the fruit until right at serving time as the fruit can tend to go brown. If you must cut up the fruit earlier, sprinkle it with Fruit Fresh or some water with lemon or lime juice in it.