Boil a large pot of water and blanch the peaches for about 30 seconds, or until skins loosen. Rinse with cool water, drain, and peel. Halve and pit peaches and place two halves on each of six plates. Sprinkle peaches with lemon juice, reserving some wedges for garnish. Wash and hull the berries and let them dry. Combine honey and cardamom, pour over berries, and stir gently. Fill each peach half with some of the berry mixture and serve with lemon wedges.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.