Grilled Peaches With Dukkah and Blueberries

                                                                Francesco Tonelli for The New York Times

I have not tried this recipe, but I want to try and make it some time, so I thought I would post it.

Grilled Peaches With Dukkah and Blueberries

4 peaches

Olive oil, for brushing

1 tablespoon dukkah (see note)

Whipped cream, for serving

Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Yield: 4 servings.

Note: Dukkah, an Egyptian nut-and-spice blend, can be purchased from kalustyans.comor made using the recipe below.

Dukkah

1/3 cup pistachios, lightly toasted

1/3 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.

Roughly chop the pistachios and almonds. Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill. Combine all ingredients and mix well. Sprinkle on fruit, grilled fish or zucchini. Keep in a tightly covered jar.

Yield: About 1 cup.