I woke up with a harsh realization today: I'm below my summer peach consumption targets for 2018. With summer winding down in the next few weeks (y tho), I had to move quickly. I grabbed a ripe but not-too-mushy peach from my counter and got to work.

Some butter, some honey, some cardamom, and vanilla extract - these peaches did not know what was about to hit them. It is only 11 AM here in Chicago and as much as I wanted to eat these over some Breyer's vanilla ice cream, creamy Greek yogurt made for a good second choice and I ended up with luxurious Friday brunch. Cardamom is my secret weapon here - it's as ubiquitous in South Asian desserts as cinnamon is in Western desserts. It adds beautiful floral notes and works perfectly with the peaches.

You can make a bigger batch with more peaches and have them over oatmeal or warm cereal during the week. This basic recipe also works great with apples, pears, and heartier berries like blackberries; you can also experiment with cinnamom, brown sugar, or Chinese five spice and have the treat year-around.

Serves 1

Ingredients

• 1 peach, cut into slices.
• 1 tsp honey (I used wildflower honey)
• 1 green cardamom pod, crushed
• 1/4 tsp vanilla extract
• 1 tsp butter
• 1 tbsp water
• a tiny pinch of salt

Method

Warm the butter in a small sauce pan over medium heat. Once the butter has melted and is beginning to brown, about 1 min, add the peach slices. Cook on one side for 2 mins and turn over and cook for another 2 mins.

Add the crushed cardamom seeds and vanilla extract. Toss well to coat, lower the heat to medium-low, and cook for 2-3 mins. Next, add the honey, melt over the peaches, and coat well. Add in the tbsp of water and coat well again. Leave the peaches to bubble and soften for about 4 mins. Keep a close eye of the peaches - if the honey starts to crystallize, add in 1 tsp of water at a time to loosen the mixture, and toss the peaches.

Turn off the heat and let the peaches sit for 1 min. Serve over a big dollop of Greek yogurt or ice cream!