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 the 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.
Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 cup cold heavy cream