Last week I made Nik Sharma’s Spiced Maple-Broiled Peaches recipe from his Season cookbook. I wanted to get to this recipe before we got completely out of peach season.

This recipe is all about the prep. Before making the dish, you have to make a spiced maple-vinegar syrup and vanilla bean crème fraîche. The only unusual ingredient is the kefir for the crème fraîche base.

The syrup is a spiced sweet and sour syrup made from maple syrup, apple cider vinegar, peppercorns, fennel seeds, and coriander seeds.

With the syrup and vanilla bean crème fraîche made, all that’s left is charring buttered peach halves under the broiler, then topping with a dollop of crème fraîche and drizzling with the syrup.

The end result is a delicious way to enjoy some peaches (which are easy to enjoy anyways). We’re big “dessert must have chocolate” people in this house, so I don’t think this will become a household mainstay, but it will be a nice option for summer get-togethers.

I am cooking my way through Nik Sharma’s Season cookbook. Read more about it.