Virtual Simple Summer Fruit Desserts

Wednesday, June 17th, 2026 3:00 pm to 4:00 pm, MST

Celebrate the vibrant flavors of peak season fruit with Virtual Simple Summer Fruit Desserts, a delightful online class focused on creating elegant desserts that feel both effortless and refined. You will learn techniques for balancing texture, enhancing freshness, and showcasing seasonal ingredients at their very best. Designed for kitchens featuring Wolf appliances and Sub-Zero refrigeration, this experience ensures precise temperature control and optimal ingredient care for stunning seasonal results.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Grilled Peach Shortcake

by: Chef Matt Chatfield

Compatible Wolf Appliances:

YIELDS
8-10
Servings
Prep Time
15
minutes
Cook Time
18
minutes

Modes

Bake

Ingredients

Biscuits

  • 2 cups all-purpose flour

  • 1/2 cup old-fashioned oats

  • 1/2 cup packed light brown sugar

  • 1 Tablespoon baking powder

  • 1 teaspoon Kosher salt

  • 1/2 cup chilled unsalted butter, cut into small pieces

  • 3/4 to 1 cup whole milk

  • 2 teaspoons turbinado sugar

Peaches and Garnish

  • 6 ripe peaches or nectarines

  • 2 Tablespoons turbinado sugar

  • 4 Tablespoons butter

  • prepared whipped cream or ice cream, for serving

Sauce

  • 4 Tablespoons rum

  • 2 Tablespoons turbinado sugar

Instructions

Biscuits

Place rack on position 3. Preheat the Wolf Oven on Bake Mode to 400°F. Lightly coat a nonstick muffin pan with cooking spray.

Combine the flour, brown sugar, baking powder, and salt in a large bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles a coarse meal. If desired, this step can be done in a food processor.

Stir in the oats. Add the milk and mix just until a dough forms. Do not knead the dough.

Using a medium scoop or spoon, portion the dough into the prepared muffin pan. Sprinkle with the turbinado sugar.

Bake until golden brown and a tester inserted into the center comes out clean, about 15 to 18 minutes. Transfer to a cooling rack.

Prepare the Peaches

If desired, peel the peaches by scoring an X on the bottom of each peach and briefly blanching or steaming until the skins loosen.

Halve the peaches, remove the pits, and slice into wedges about 1/2 inch thick. Lightly sprinkle with the turbinado sugar.

Preheat a grill plate on the Wolf Induction Cooktop to Level 5. Grill the peach slices for about 1 minute per side. If needed, lightly coat the grill plate with cooking spray to prevent sticking.

Transfer the peaches to a plate and reserve.

Rum Sauce

Place the rum and sugar in a small saucepan over medium heat. Cook until the alcohol aroma dissipates and the liquid has reduced slightly. Whisk in the butter until smooth.

Assemble and Serve

Split a biscuit in half. Top with grilled peach slices and drizzle with the rum sauce. Finish with whipped cream or ice cream and serve immediately.

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Chef Matt Chatfield

Chef Matt Chatfield

Kansas City, Missouri

Matt received his Culinary Arts training in the Kansas City area while working alongside some of the region’s most acclaimed Chefs. With experience in restaurants, country clubs, hotels , teaching classes, and TV appearances, he has made a name as one the top demonstration chefs in the Kansas City food scene. He is welcoming, with a relaxed style and enjoys helping others in the kitchen.

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