Grilled Peaches With Dukkah and Blueberries

• 4 peaches
• Olive oil, for brushing
• 1 tablespoon dukkah (see recipe)
• Whipped cream, for serving
• Blueberries, for serving
• 13 cup pistachios, lightly toasted
• 13 cup almonds, lightly toasted
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon caraway seeds
• 1 teaspoon crushed Urfa pepper, or substitute Aleppo pepper
• 3 tablespoons sesame seeds, lightly toasted
• 2 teaspoons fine sea salt
• 1 teaspoon nigella seeds
• 1 teaspoon dried mint
• 1 teaspoon dried lemon zest
• 1/2 teaspoon dried marjoram

1. Prepare the grill.
2. Halve and pit the peaches, then brush them with oil.
3. Grill the peaches, cut side down, for 5 minutes, without turning.
4. To serve, transfer 2 peach halves to each of 4 plates.
5. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.
6. Roughly chop the pistachios and almonds.
7. Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill.
8. Combine all ingredients and mix well.
9. Sprinkle on fruit, grilled fish or zucchini.
10. Keep in a tightly covered jar.

peaches, olive oil, cream, blueberries, pistachios, almonds, coriander seeds, cumin seeds, caraway seeds, pepper, sesame seeds, salt, nigella seeds, mint, lemon zest, marjoram

Taken from cooking.nytimes.com/recipes/1014282 (may not work)