Grilled Peaches with Cardamom Cream

Stone fruit seared on a hot grill and topped with billowy whipped cream is one of the best ways to end a summer meal — and one of the easiest endings to make, too. If you don’t want to fire up the grill, roast peaches in the oven instead. You can trade out the cardamom for another spice, such as cinnamon, or you can replace the spice in the cream with a splash of vanilla or brandy.

 

Grilled Peaches with Cardamom Cream

 

3 Tbs. honey

1 Tbs. brandy or fruit-based liqueur

1/2 tsp. ground cardamom

4 firm but ripe peaches, halved and pitted

Olive oil for brushing

1/2 cup (4 fl. oz./125 ml.) cold heavy cream

 

In a bowl, combine the honey, brandy and 1/4 teaspoon of the cardamom. Whisk briskly to loosen the honey and mix well. Add the peach halves and toss gently to coat. Cover and set aside at room temperature until ready to cook.

 

Prepare a hot fire in a charcoal grill, preheat a gas grill to high, or heat a grill pan over high heat. Brush the grill rack or pan with olive oil.

 

Meanwhile, in a chilled metal or glass bowl, using an electric mixer set on medium speed, beat the cream until soft peaks form, about 4 minutes. Add the remaining 1/4 teaspoon cardamom and beat until fluffy, stiff peaks form, 1-2 minutes longer. Cover and refrigerate until ready to serve.

 

Using tongs, remove the peach halves from the honey mixture and arrange, cut side down, on the grill rack or pan, reserving the remaining honey mixture. Cook the peach halves until tender and nicely grill marked, 3-4 minutes.

 

Transfer the peaches to a platter or individual plates or bowls and let cool slightly. Serve warm, topped with the cardamom whipped cream and drizzled with the reserved honey mixture. Serves 4-6.

 

Variations: Other fruits, such as nectarines, apricots and pluots, are good candidates for this summertime dessert, too. You can also roast the peaches in a 400-degree F (200-degree C) oven until tender, lightly browned and beginning to caramelize, 10-20 minutes.

 

 

 

Recipe from Good Food to Share, by Sara Kate Gillingham-Ryan.