Grilled Peaches with Vanilla Sour Cream & Orange Whisky Caramel

Story by Holly
Grilled Peaches with Vanilla Sour Cream & Orange Whisky Caramel
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This September the Modern Proper celebrates two years. If you are a blogger yourself, you know that it is a feat to have lasted this long. Blogging is a hard job, but someone’s got to do it (insert winky emoji here). From the very beginning Natalie and I have always made a great team and even though at times we feel a bit crazy for trying to pull this off over and over again (amidst 2 husbands, 5 kids, and everything else life throws at us) we continue to have fun with it, and we believe most of that fun lies in our ability to collaborate with one another. It’s just better together. A few weeks ago we were privileged to team up with a fellow blogger in a continuation of that spirit of collaboration.

Grilled Peaches with Vanilla Sour Cream & Orange Whisky Caramel

Photo courtesy of Sasha Swerdloff of Tending the Table

Sasha Swerdloff is the creator of Tending The Table. Sasha’s blog serves as evidence of the care and passion she has for food. She treats every aspect of it with respect; from how to grow it, where to source it, how to prepare it, how to eat it and even how to photograph it. I was anxious to gleen some of her great food blogging wisdom. Imagine my surprise when I learned she’s only been blogging for one year! Her skills are beyond impressive!

Sasha Swerdloff is the creator of Tending The Table. Her blog serves as evidence of the passion she has for food.

After trying for what seemed like months to get together, our actual meet up took place smack dab in the middle of peach season. A happy accident indeed. We decided to grill some of the seasonal beauties and use a very special orange whiskey caramel that was born from a collaboration between Renee Kemps and Michelle from Hummingbird High. Aren’t partnerships so wonderful?

With the peaches grilled and the caramel drizzled, we watched Sasha whisk up vanilla bean whipped cream and then gently fold sour cream into it for an extra tangy touch. Perfection. I sifted through my cupboards and found some cocoa nibs and slivered almonds that were begging to be added to the recipe… and there it was. After a fun 30 minutes of geeking out over our cameras and showing each other every shot, we sat down and feasted together on this delicious late summer treat. Without a doubt Natalie’s and my favorite part of these last two years of the Modern Proper has been exactly that: sitting down with friends over the food we’ve created for a post just like this, celebrating beautiful food, beautiful people, and the beauty of teamwork. We wouldn’t want it any other way.

Grilled Peaches with Vanilla Sour Cream & Orange Whisky Caramel

Serves 4


4 peaches
canola oil

Vanilla Sour Cream

2 vanilla beans
1/2 cup sour cream
1/4 cup heavy cream
1 tbsp sugar
1/2 tsp vanilla extract


1 1/3 cups sugar
3/4 cup heavy cream
1/4 cup maple syrup
4 tbsp unsalted butter, chilled & cut into cubes
1 tsp salt
zest from one orange
1 tbsp whisky



  1. Preheat a grill or grill pan until hot.
  2. Slice the peaches in half and remove the pits.
  3. Brush each peach half with oil then grill the peaches, cut side down, until grill marks appear and the peaches are warm and beginning to soften (About 8-10 minutes).

Vanilla sour cream

  1. start by slicing the vanilla beans in half lengthwise and remove the seeds scraping them from top to bottom with the dull side of a knife.
  2. Add the vanilla bean seeds to a medium bowl with the sour cream and whisk until smooth.
  3. In a separate bowl whip the heavy cream, sugar and vanilla extract until stiff peaks form.
  4. Fold the heavy cream into the vanilla sour cream.

And for the caramel (our favorite part),

  1. Place the sugar in a medium pot over medium heat.
  2. As the sugar begins to melt, gently stir it.
  3. Meanwhile combine the cream and maple syrup in a small pot over medium low heat and bring to a simmer.
  4. Once the sugar has completely dissolved and turned a golden brown, remove it from the heat and pour in the cream. The mixture will bubble up, then subside.
  5. Stir until completely smooth, then add in the butter, salt, orange zest and whiskey.

To serve

Top each grilled peach half with a generous spoonful of caramel, a scoop of the sour cream and garnish with nuts or cocoa nibs.

Caramel Recipe adapted from Renee Kemps/Hummingbird High