1 cup heavy cream
2 tablespoons buttermilk
Honey Balsamic Glaze
1/2 cup plus 2 tablespoons honey
3 Tablespoons Balsamic vinegar
1 teaspoon vanilla extract
1/4 cup water
6 firm but ripe peaches or nectarines (halved, pitted)
Combine cream and buttermilk in a glass jar and let sit for 8 hours at room temp. Shake and refrigerate overnight. May keep for up to 2 weeks in the refrigerator.
Whisk 1/2 cup honey, vinegar, water and vanilla in small bowl. Whisk crème fraiche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and crème fraiche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraiche mixture. Re-whisk both before using.)
Prepare barbecue (medium-high heat). Brush fruit generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.
Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraiche mixture into center or on top of grilled fruit.
Grate lemon/lime zest for a bright, aromatic citrus garnish.