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1
Sprinkle cut sides of peaches with sugar; set aside.
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2
In a chilled mixing bowl beat whipping cream until peaks just begin to form.
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3
Beat in honey.
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4
Continue beating until soft peaks form; set aside.
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5
Place cut peaches on rack of grill directly over medium heat.
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6
Cover and cook for 8 minutes or until tender and slightly charred, turning once.
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7
Place desired amount of peaches in a serving bowl and top with honey whipped cream and optional crisp topping.
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8
Crisp Topping:.
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9
Preheat oven 350 degrees.
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10
In a mixing bowl beat softened butter and honey until combined; Cover and chill at least 30 minutes or until firm.
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11
Can substitue 3/4 cup purchased honey butter.
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12
In a medium bowl combine all-purpose flour, chopped toasted almonds, sugar, brown sugar, oats, cinnamon, and ginger.
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13
Cut in honey butter until clumps are pea-sized.
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14
Spread in 13x9x2 inch baking pan.
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15
Bake, uncovered, 15 to 20 minutes, stirring every 5 minutes or until topping is golden brown.
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16
Cool 30 minutes before using.
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17
Store leftovers in airtight container up to 5 days.
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18
Can serve over ice cream, yogurt or fresh fruit.
