Pre-heat your oven to 210C (410F)
Remove cardamom seeds from their pods. Discard pods. Crush seeds in a pestle and mortar. If you don’t have a pestle and mortar, wrap the seeds in a newspaper and crush with a rolling pin (or the base of your frying pan). Combine the cardamom seed dust with brown sugar. Set aside
Slice peaches in half and remove the stone
Place peaches on a baking tray (skin side down) lined with parchment paper or you can grease a baking dish and place the peaches in it
Fill each individual depression of the peach with 1/2 tsp of ghee and then add 1/2 tsp of the brown sugar and cardamom mixture. Carefully place blueberries on top, gently nudging them into the depression
Place in the middle rack of the oven and at the ten minute mark, lightly brush the melted ghee (from the depression) over the naked surface of the peaches and place back into the oven. Cook for another 15 minutes
Enjoy with a dollop of sour cream, crème fraîche or strained yoghurt - or even some vanilla ice cream. Your call
