It's peak stone fruit season in California, and these Roasted Plum Shortcakes with Inverness are giving us all the summer feels. The Braise combines our fresh and funky Inverness with sweet and sticky roasted plums infused with sweet vermouth, lemon zest, and thyme. Sandwiched by pillowy buttermilk biscuits and garnished with sweet and savory candied pistachios, this dessert is nothing short of spectacular. If you're in a pinch, storebought biscuits with macerated strawberries will do the trick, but our pint-sized Inverness really shines with these ruby-red, aromatic plums.