Peach Shortcakes with Honey Mascarpone

Ingredients

• 2 cups sliced fresh peaches (ripe but firm)
• 2 tbsp Bellindora Peach Balsamic Vinegar
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 cup mascarpone cheese
• 1 tbsp honey (for mascarpone)
• 1 cup heavy cream
• 4 shortcake biscuits or scones (store‑bought or homemade)
• Fresh mint leaves for garnish

Directions

1. In a bowl, toss sliced peaches with Bellindora Peach Balsamic Vinegar, honey, and vanilla. Let sit for 10–15 minutes to develop a syrupy glaze.
2. In a separate bowl, whisk mascarpone, honey, and heavy cream until soft peaks form. Chill until ready to serve.
3. Slice biscuits in half. Spoon a generous layer of the whipped mascarpone onto the bottom half, top with balsamic‑marinated peaches, and drizzle a little of the peach‑balsamic syrup over them.
4. Add the top biscuit, a dollop of cream, and a sprig of mint.