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Ambassador [Associate]
Ambassador [Associate]
  • 429 calories
  • 20 min
  • 4 servings


  • 8 fl oz heavy whipping cream
  • 4 peaches
  • balsamic vinegar
  • honey
  • virgin coconut oil


  1. Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)
  2. Place honey and vinegar in a small saucepan, whisk to combine, and set over high heat.
    • ½ cup honey
    • ¼ cup balsamic vinegar
  3. Bring the honey mixture to a boil and cook, whisking constantly, until smooth and slightly thickened, about 2 minutes. Remove glaze from heat and set aside.
  4. Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
  5. While the grill pan heats up, wash, dry, and halve peaches; remove pits.
    • 4 peaches
  6. Once the grill pan is hot, coat with oil. Place peaches on the grill, cut-side down, and cook, turning once, until charred and warmed through, about 3 minutes. Remove to a plate and set aside.
    • 2 tsp virgin coconut oil
  7. Meanwhile, remove bowl from the freezer. Pour cold cream into the bowl.
    • 8 fl oz (1 cup) heavy whipping cream
  8. Use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 3 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)
  9. To serve, divide grilled peaches between plates, drizzle with glaze, and top with whipped cream. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • cutting board
  • grill pan, outdoor grill, or skillet
  • hand blender (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • tongs
  • whisk or fork