Grilled Nectarine Shortcut Shortcake

Directions:

1. Preheat grillfor indirect grilling with medium to medium-low heat (350°F).
2. Clean cooking grate and brush cooking grate with olive oil.
3. Quarter the nectarines and rub with a little oil to coat.
4. Grill for 2 to 3 minutes per side or until marked.
5. Chop the grilled nectarines and transfer to a medium mixing bowl.
6. Add 1/4 cup of sugar (Adult version: add a 1 or 2 tbsp of liqueur as well) and toss to combine.
7. Let the fruit sit covered at room temperature for an hour. If you want to do this ahead, cover and place in the refrigerator until ready to serve.
8. Meanwhile, whip the cream with 1 tbsp sugar and the vanilla until it holds soft peaks. Cover and place in the refrigerator.
9. Light your grill's side burner.
10. Melt butter in a small saucepan and continue cooking until golden brown in color.
11. Lightly brush both sides of each slice of pound cake with browned butter.
12. Place on grill or griddle for a couple minutes per side until marked.
13. Transfer to a baking sheet or cutting board and brush with the liqueur, if desired.

To Assemble Each Shortcake:

1. Place on slice of pound cake on a plate.
2. Cover with a spoonful of nectarines, some of the fruit syrup and a dollop of cream.
3. Top with another slice of pound cake whipped cream and fruit.
4. Serve immediately.