Name: Garam Masala Grilled Peaches with Saffron Whipped Cream
Yield: 4-6
Ingredients: 6-8 large ripe peaches; 2 Tbsp extra-virgin olive oil; 1 Tbsp Rumi Garam Masala spice blend; 2 Tbsp light brown sugar; 1/4 tsp kosher salt; Whipped cream, store-bought or homemade (we recommend our homemade saffron whipped cream), or vanilla ice cream; ¼ cup fresh mint leaves, roughly torn

RECIPES

Garam Masala Grilled Peaches with Saffron Whipped Cream

Table of Contents

These simple Garam Masala glazed grilled peaches will quickly become your dessert of the summer. Fresh, juicy, and loaded with complex sweet & savory flavors thanks to our bold Garam Masala spice blend, brown sugar, and a touch of olive oil.

For a more savory version that makes a great side dish, take the sugar level down a bit and omit the saffron whipped cream. But I love serving these up with fresh whipped cream or ice cream as a refreshing end to a summer cookout.

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Garam Masala Grilled Peaches with Saffron Whipped Cream

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Author:

Rumi Spice

Servings

4-6

Ingredients

6-8 large ripe peaches
2 Tbsp extra-virgin olive oil
1 Tbsp Rumi Garam Masala spice blend
2 Tbsp light brown sugar
1/4 tsp kosher salt
Whipped cream, store-bought or homemade (we recommend our homemade saffron whipped cream), or vanilla ice cream
¼ cup fresh mint leaves, roughly torn

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Directions

Cut each peach in half and remove the pits.
In a large bowl, whisk together the olive oil, Garam Masala, brown sugar, and a pinch of kosher salt. Add in the peaches and toss until well coated.
Heat a grill or grill pan to medium-high heat. Once hot, add the peaches to the grill, cut side down. Grill until char marks appear but the peaches are still firm, about 3-5 minutes. Flip over and continue grilling until warmed through, about 1-2 minutes more.
Grill until char marks appear but the peaches are still firm, about 3-5 minutes. Flip over and continue grilling until warmed through, about 1-2 minutes more.
Transfer to a serving platter. Top each peach half with a dollop of whipped cream (or ice cream), and top with fresh mint leaves.