Peaches and Cream

Directions

1. To make the dukkah: In a food processor fitted with the blade attachment, pulse together the nuts, coriander seeds, cumin seeds, caraway seeds, peppercorns, and kosher salt a few times until coarsely ground and just combined. The mixture should be dry and crumbly. Add the sesame seeds and pulse one or two more times, just to combine. Taste and season with an additional ¼ to ½ teaspoon of salt, if desired. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.

 2. To grill the peaches: Prepare the grill for the direct grilling method (see below) and bring the temperature to 425°F (220°C). Place the butter, vanilla bean, cinnamon stick, cardamom pod, and peppercorns in a small saucepan over the indirect heat zone, letting it steep while the grill preheats. Dip the cut side of the peaches in the butter mixture and place directly on the grill grates, cut-side down, for 8 to 10 minutes, basting with the butter until deeply charred and caramelized. Transfer the peaches to a serving platter.

 3. To assemble: Top each peach half with a dollop of yogurt, a sprinkle of dukkah, a drizzle of honey, and a sprinkle of flaky salt. Enjoy immediately.

 DIRECT AND INDIRECT GRILLING

Direct and indirect grilling are two straightforward techniques. Direct grilling means there is a uniform heat across the grill and the food is placed directly over the flames. I typically use direct heat for fast-cooking items that are done in minutes.

Indirect grilling involves two temperature zones: one that is high and one that is lower with no direct heat source but with enough ambient heat to continue cooking the protein. Indirect grilling is primarily used for searing and then finishing meat. Indirect grilling is also a preferred technique when what you’re cooking drips fat, or when you want to cook two items on the same grill, at the same time, but at different temperatures. Here’s how to achieve direct or indirect grilling with any type of fuel source:

Wood and Charcoal

Direct: Coals/wood are spread in an even layer, and food is cooked over that area of uniform temperature.

Indirect: Coals/wood are in a pile off to one side of the grilling area.

Gas

Direct: All burners are on medium or high.

Indirect: At least one or even two of the burners are turned off.

From The Flavor of Fire: Recipes for Grilling & Smoking with Southern Flair by Kelsey Barnard Clark, © 2026. Published by Chronicle Books. Photographs © Antonis Achilleos.