6 Servings
1 cup heavy cream
1 ½ tablespoons granulated sugar
3 pods whole cardamom, smashed with the flat side of a knife
6 medium-size ripe, but firm, peaches
2 tablespoons unsalted butter
3 tablespoons light brown sugar
¼ teaspoon five-spice powder or nutmeg
1 teaspoon vanilla extract
1. Mix the heavy cream, granulated sugar and cardamom pods together in a mixing bowl. Cover with cellophane and chill 30 minutes.
2. Preheat the oven to 425 degrees. Peel, halve, and remove the core from the peaches. Arrange the peaches, cut side up, in a pie or quiche pan. Place the butter in a heatproof ramekin or bowl and microwave on full power for 20-30 seconds, until melted. Remove and mix with the brown sugar and five-spice powder. Spoon the mixture onto the peaches.
3. Roast the peaches in the preheated oven until the sugar is bubbling and oozing and the peaches are tender, about 15 to 20 minutes. Remove and arrange the peaches in serving bowls. Let cool.
4. While the peaches are roasting, remove the cardamom pods from the cream, add the vanilla and, using a hand beater or whisk, whip the cream until stiff. Portion the peaches onto plates or in bowls, spoon a generous dollop of the whipped cream on top and serve.
Variation:
*You may use nectarines or pears in place of the peaches. Bake for 20 to 25 minutes, until tender.
