To be honest, this recipe was set up to be amazing from the get go, yet for some reason I still couldn’t imagine just how delicious this would be. Getting perfectly ripe, local peaches are key to a sweet and juicy flavor. Add on a little whipped cream that has a spiced twist, and it becomes a creative and fun dessert.
This coconut whipped cream is a tried and true recipe of mine. It’s super easy and always works. Adding Dukkah makes it something new and different. After some research into Dukkah, I made my own variation that was a bit simpler. Dukkah actually has its roots in Egypt, and is a blend of nuts and seeds. Toasting the nuts and seeds before is key to enhancing the flavors of each component and making this truly delicious.
The bee pollen? Totally optional, but it adds a nice color and texture.
Grilled Peaches with Dukkah Whipped Cream
Adapted from NY Times
- 4 peaches, cut into halves
- scant tablespoon extra virgin olive oil or coconut oil
- 1 can full fat coconut milk, in fridge for at least 6ish hours
- 1 tablespoon dukkah (see recipe below)
- teaspoon maple syrup or honey (optional- I didn’t use, and didn’t think it was necessary)
- handful of raspberries
- 1 1/2 tablespoons bee pollen (optional)
- a few leaves of mint and lemon zest (optional)
Scoop out the solids in the can of the coconut milk and place in a small bowl. Add in a couple of tablespoons of the liquid, but don’t use it all. Beat at medium-high speed with an electric mixer until coconut milk has the texture of a thick whipped cream, about three minutes. Add in dukkah (and honey/maple syrup, if using) and mix for another 10 seconds. Taste, and add more dukkah or sweetener as desired. Set aside.
Preheat grill. Brush peaches with coconut oil, butter, or ghee. I used ghee for an extra luxurious taste. Place peaches onto grill, skin side up. Grill until there are light grill marks on the bottom of the peaches, about 5 minutes. Take peaches off of the grill, and let peaches cool just slightly so the whip cream doesn’t immediately melt on top of them.
Top peaches with whip cream, a pinch of bee pollen, a pinch of lemon zest and mint and a few raspberries. Serve immediately.
Dukkah (Egyptian Spiced Nut & Seed Blend)
Makes about 2 cups.
Please note that there are TONS of variations of dukkah. The essentials are some nuts (traditionally hazlenuts are used), seeds (particularly sesame) and North African/Middle Eastern spices. I used the spices, nuts, and seeds I had on hand (that happen to also be my favorites) in this variation, but you could easily substitute based on what you have on hand.
- 1/3 cup pine nuts
- 1/3 cup almonds
- 1/3 cup pistachios
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 1 teaspoon sea salt
- optional: 1 tablespoon cardamom + 1 teaspoon anise
Preheat oven to 375. Place pine nuts on one baking sheet, and the almonds and pistachios (together) on another sheet. The pine nuts will cook more quickly, which is why I put them on a separate sheet pan.
Place both sheets in the oven to toast the nuts. Watch closely. It took about 4 minutes for the pine nuts to brown and about 5 1/2 minutes for the pistachios and almonds to brown, as they are a bit bigger (although I think my oven is a bit weak, so be cautious!).
Meanwhile, place sesame seeds, coriander seeds, and cumin seeds (and cardamom and anise, if using) in a dry skillet over medium heat. Toast, watching closely, for about 3-5 minutes, until they have browned slightly. Remove from heat immediately.
Place nuts, seeds, and sea salt in a food processor. Blend until the mixture is a crumb texture. Set aside.
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