Grilled Peaches With Cardamom Cream | Nutty & Sweet

I know grilled peaches might already have their place on the hitlist of summer desserts, but this recipe from Williams Sonoma deserves sharing as it adds an ingredient that makes all the difference (and elevates this already superstar treat). Cardamom's appearance in the very few ingredients that this recipe calls for and it's nutty flavour profile takes an otherwise predictable taste and introduces just the right earthy balance to the sweet and smoky stone fruit dish, dare I say this new take on a traditional dessert can even carry over to early fall? I say-why not!

Grilled Peaches With Cardamom Cream | Ingredients

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 (I used melted butter)

1/2 cup cold heavy cream

1/2 tsp. cinnamon (my addition to the recipe)

Pinch of sugar (my addition to the recipe)

In a large bowl whisk together honey, brandy (I left out the alcohol so as to be kid friendly and instead opted to substitute vanilla), cinnamon, sugar and 1/4 tsp. of cardamom. Add the peach halves and toss to coat. Cover and set aside at room temperature until ready to cook. Prepare the grill by brushing the grill rack or pan with oil. Meanwhile using an electric mixer, beat the cream on medium speed until soft peaks form, about 4 minutes. Add the remaining 1/4 tsp. cardamom and beat until stiff peaks form (about 1 to 2 minutes more). Cover and refrigerate until ready to serve. Remove the peach halves from the honey mixture and arrange (cut side down) on the grill rack or pan; reserve the remaining honey mixture. Cook the peach halves until tender (about 3 to 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 to 6. Alternatively you can roast the peaches instead of grilling them: Preheat an oven to 400°F. Arrange the peaches, cut side up, in a baking dish and roast until tender, lightly browned and beginning to caramelize (about 10 to 20 minutes) depending on how ripe the peaches are.