Grilled Peaches with Coconut Cardamom Cream & Pistachio Dukkah
Sweet, smoky, floral & crunchy — an exotic peach dessert or brunch showstopper
Servings 4
Ingredients
- Grilled Peaches:
- 4 ripe but firm peaches halved and pitted
- 1 Tbsp honey agave, or date syrup
- ½ tsp rosewater or orange blossom water
- ½ tsp ground cinnamon
- Pinch of salt
- Coconut Cardamom Cream:
- 1 cup coconut cream chilled
- 1 –2 Tbsp powdered sugar or maple syrup
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- Pistachio Dukkah Crunchy Spice Mix:
- ¼ cup roasted pistachios roughly crushed
- 1 Tbsp toasted sesame seeds
- ½ tsp ground coriander
- ½ tsp ground fennel or anise
- Pinch of chili flakes optional
- Pinch of sea salt
- To Garnish:
- Fresh mint or basil
- Edible flowers like nasturtiums or violets
- Extra drizzle of honey or syrup
Instructions
- Make the Coconut Cardamom Cream:
- Whip chilled coconut cream with cardamom, sweetener, and vanilla until fluffy.
- Chill until ready to serve.
- Prepare Pistachio Dukkah:
- Mix crushed pistachios with sesame, coriander, fennel, salt, and chili flakes.
- Set aside in a bowl.
- Grill the Peaches:
- Preheat grill or grill pan over medium heat.
- Brush peach halves with a mix of honey (or agave), rosewater, cinnamon, and salt.
- Grill cut-side down for 3–4 minutes until charred and caramelized.
- Assemble:
- Place two grilled peach halves per plate.
- Dollop with coconut cardamom cream.
- Sprinkle with pistachio dukkah.
- Garnish with fresh mint, edible flowers, and an extra drizzle of honey if desired.
Notes
🌺 Chef’s Notes & Variations
Serve with chilled jasmine tea, sparkling rosé, or a saffron-mint spritz.
- Vegan option: Use agave or date syrup in place of honey.
- Fruit swap: Try with nectarines, plums, or mango halves.
- Elevate further: Serve over saffron rice pudding or spiced quinoa porridge for a full dessert plate.
- Serve chilled: You can also roast or grill peaches ahead of time and serve cool.
Serve with chilled jasmine tea, sparkling rosé, or a saffron-mint spritz.