We love Chef Chadwick Boyd on the Jersey Shore Morning Show!  All last summer Chadwick shared his proprietary culinary creations and grilling tips to make you look like a rockstar at your next BBQ.  So of course Chadwick is back to share more fabulous food ideas with us!

This week we learn how to macerate fruit. Huh?  Chadwick explains here:

Tricks to Macerate Summer Fruit + Brown Butter Biscuit Batter

Introducing Biscuit Batter with Summer Fruit this is a regular sweet treat for Chadwick’s family, friends, and even himself. There are just a few steps to this showstopper.

Photo credit: Chadwick Boyd
Photo credit: Chadwick Boyd


Serving Size: 6-8 Prep Time: 15 mins Cooking Time: 20 mins



For the fruit


2 pounds fresh fruit, pitted and sliced (cherries, peaches, plums)


1/4 cup packed dark brown sugar


2 tablespoons finely chopped crystallized ginger


1/2 teaspoon freshly cracked black pepper


1 tablespoon fresh lemon juice


1/4 cup boiling water


For the biscuit batter


5 tablespoons unsalted butter


2 1/2 cups all-purpose flour


1 1/2 tablespoons baking powder


1 teaspoon baking soda


2 tablespoons granulated sugar


1 teaspoon salt


2 cups whole buttermilk, well shaken


2 teaspoons granulated sugar



Place the fruit in a medium-size mixing bowl. Add the sugar, spices, and lemon juice. Pour the boiling water over the sugar and fruit. Stir well. Let sit on the counter for 1 hour to macerate. Stir occasionally.


Preheat the oven to 400°F with the rack in the center.


Add the butter to a 10-inch x 15-inch sheet pan. Melt and brown the butter in the oven for 5 minutes.


Remove from the oven. Using a whisk, break up the browned butter off the bottom of the pan.


In a second medium mixing bowl, make the batter. Whisk together the flour, baking powder, baking soda, sugar and salt. Add the buttermilk. Stir with a large spoon until just combined.


Add half of the fruit and juice to the baking sheet.


Using the large spoon, dollop the batter in sections over the brown butter and fruit/juice. Using the back of the spoon, spread the batter as evenly to the sides of the pan as possible. The batter will not reach all the sides of the pan; it will finish spreading on its own while baking. Sprinkle the top with the remaining 2 teaspoons of sugar.


Place in the oven. Bake for 20 minutes or until golden on top.

Get more over-the-top amazing recipes from Chadwick here.



Let cool in the pan for at least 10 minutes. Spoon the remaining fruit and juice on top. Serve immediately. Vanilla ice cream is optional, though highly recommended.

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