peaches1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon bourbon (optional)
A mixture of 8 stone fruits like peaches, nectarines, plums, halved (with pitts removed)
3 TB butter, melted
2 TB honey, plus more for drizzling
1 cup chopped nuts (walnuts, pecans or almonds) toasted in the oven


Whip the cream in an electric mixer or by hand, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.

Mix butter with 2 TB honey. Turn grill to medium-high heat or prepare and burn coals until flames subside. Brush the halved fruit with the honey butter mixture. Put the peaches face down on a grill basket/sheet. Cook with grill top open.

Cook peaches for about 6 to 8 minutes, or until there are distinct grill marks and a char develops. Flip and cook for several minutes more until peaches begin to visually soften.

Remove from grill and place on a platter. Top with whipped cream, nuts and drizzle with honey.