Dessert with peaches in syrup

Ingredients:

Grilled Peaches:

• 6 peaches, halved (pits removed)
• 55 g unsalted butter
• Sugar
• Ground cinnamon
• Peaches stuffed with crème fraîche:
  1/2 cup crème fraîche or sour cream
• Honey
• Fresh mint leaves
• Peach Chutney (serving option):
  Ground cinnamon
• Fresh mint leaves
• Canola oil
• Salt and ground black pepper

Wine syrup:

• 2.5 cups of red table wine
• 1/2 tbsp. peach nectar
• 1/4 cup brandy
• 1/4 cup plus 2 tablespoons sugar
• 2 tbsp honey, plus extra for serving
• 2 cinnamon sticks
• 1 split vanilla bean

Preparation:

1. For the wine syrup: In a large skillet with high sides, combine the wine, peach nectar, brandy, 1/4 cup sugar, 2 tablespoons honey, cinnamon sticks, and vanilla bean. Bring the mixture to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture thickens to a syrupy consistency, about 10 minutes. Strain.
   
   For peaches: Preheat a gas grill to medium-high heat.
   
   In a small saucepan over medium heat, melt the butter. Brush the peach slices with butter and sprinkle with the remaining 2 tablespoons sugar and a little cinnamon. Sprinkle the remaining peach slices with sugar and cinnamon. Grill, cut side down, until lightly caramelized, 2-3 minutes.
2. For the peach chutney: Coarsely chop the grilled peaches and toss them with another pinch of cinnamon, a few tablespoons of wine syrup, some torn mint leaves, a little canola oil, salt, and pepper. Pairs well with pork.
   
   For the peach dessert: Place the grilled caramelized peaches cut-side up on a platter. Place a small amount of crème fraîche in the center of each half, drizzle with wine syrup, a little honey, and garnish with mint leaves. Serve warm or at room temperature.