Ingredients
- Approximately 5 sprigs fresh sweet marjoram
- 1 cup heavy whipping cream
- 4 peaches, ripe
- Olive oil, for drizzling
- 1 teaspoon granulated sugar
1. In a small saucepan, heat whipping cream over medium heat until simmering, stirring constantly, about 4 minutes.
2. Remove pot from heat and add sprigs of marjoram. Cover pot. Let steep for 15 minutes.
3. Using a mesh sieve, strain cream into a medium sized metal bowl. Cover with Saran Wrap and chill in the fridge for at least one hour.
4. Use a hand mixer to whip the chilled whipping cream until it forms stiff peaks, about 7 minutes. Place in fridge.
5. Using a sharp knife, cut peaches down the centers. Twist gently to split in half and remove pits.
6. Pour a small amount of olive oil into one of the hollow portions of a peach half. Use a brush or your finger to spread olive oil lightly on the flesh of each peach half. Sprinkle sugar over oiled peaches.
7. Place peaches, open face down, onto a hot grill. Let cook for 5 minutes and then use tongs to gently remove peaches.
8. Place two peach halves on each plate, face up, and add a dollop of whipped cream into the center of each half. Garnish with remaining marjoram. Serve immediately.