Grilled Peaches with Honey Cinnamon Whipped Cream

The grocery stores and farmer’s markets in my corner of West Michigan are starting to fill their shelves with baskets of locally grown peaches. They’re so pretty with their shades of deep red, orange and yellow. Sweet and juicy, they’re a refreshing treat on a warm, mid-summer day.

Grilled peaches are a wonderful way to end a bar-be-que with dessert. They’re simple and fast to make, and this method really brings out the natural flavor of the fruit.

To halve the peaches, use a pairing knife to slice a circle all around the peach to the pit. Then twist each half in opposite directions while pulling gently. The halves should just pop apart. Run your pairing knife around the pit to loosen it, then remove.

Brush the cut side of each half with melted butter and place the cut sides down on a hot grill. Cook three to four minutes, then brush the tops with butter and flip. Sprinkle each half with cinnamon sugar. Cook another 3 to 4 minutes to allow the cinnamon mixture to caramelize.

For the honey cinnamon whipped cream, beat heavy whipping cream until fluffy using an electric mixer and whisk attachment. Slowly add in the honey and cinnamon while continuing to beat. For best results, chill your bowl and whisk in the freezer for 10 minutes prior to making the whipped cream.

Top warm, grilled peaches with the whipped cream and serve.

Honey Cinnamon Whipped Cream Recipe

Ingredients

2 cups heavy whipping cream

1/4 cup honey

1 1/2 teaspoons cinnamon

Directions

Use an electric mixer. Chill bowl and whisk attachment in freezer for 10 minutes. Add cream to chilled bowl and beat on high until fluffy and peaks start to form. Slowly pour in honey and mix in cinnamon as you continue to beat. Serve immediately or keep in the refrigerator up to two hours. After two hours the whipped cream may start to fall.

Grilled Peach Recipe

Ingredients

Four ripe peaches

2 tablespoons butter, melted

4 tablespoons brown sugar

1/2 teaspoon cinnamon

Directions

Heat grill. Halve peaches and remove pits. Brush cut sides with butter and place cut side down over direct heat on grill. Cook three to four minutes until grill marks appear on fruit. Brush tops of peaches with remaining butter. Flip. Sprinkle with the cinnamon sugar mixture. Close grill lid and cook three to four minutes longer, until sugar mixture is caramelized. Peaches should pierce easily with a knife when done. Serve warm, topped with whipped cream.