Summertime in Texas means hot weather and lots of sunshine. Chicago on the other hand has been very cool and wet with most days averaging in the 60s. While I would often say that’s just about perfect weather, the 10+ mph wind that’s always blowing makes it feel much cooler! I feel like I’ve been waiting for months for it to feel like summer. They’re predicting it to hit 90 a few times this week so perhaps it’ll actually feel like summer has arrived.
During one of my weekend trips home, I get two a month, I came across some local peaches. Fredericksburg is located southwest of Austin and produces some of the sweetest peaches. And while they’re amazing just sliced up, they are perfect dressed up as a dessert. With temperatures over 90 degrees, I’m hard pressed to turn on the oven. But the grill, that’s another story; chicken, corn on the cob, burgers and now, peaches!
1 cup heavy whipping cream
¼ cup sugar
½ tsp. vanilla
1 tsp. Lavender, optional
- Heat the grill to 400 degrees.
- Cut peaches in half and remove seed.
- Brush honey on cut side of peaches.
- Put heavy whipping cream and sugar in a stand mixer with whisk attachment. Beat for 3 – 5 minutes or until stiff. Don’t beat too long or it’ll get lumpy. Add vanilla and mix until fully incorporated. For lavender whipped cream, crush flowers well in your palm and mix into whipped cream.
- Place peaches on the grill for 3 – 5 minutes. Long enough to get good sear marks and soften but not long enough that they fall apart.
- Serve hot peaches with whipped cream and little honey drizzle. (Omit the honey with the lavender whipped cream.)