In a small sauce pan add whole mixed nuts of choice, organic coconut sugar or sugar alternative of choice, cinnamon and dried red pepper flakes and turn on the heat to medium and cook until sugar is melted, and nuts are well coated. Remove nuts from heat and place on a sheet of waxed paper to prevent sticking. Allow to cool. Wash that pan immediately or get soaking. You can thank us later. Once your nuts are cool, you can place in a sealed baggie and crush with a rolling pin or a heavy pan. Just lightly crush. Set aside.

Make your glaze. In a small bowl, add maple syrup or honey, lemon juice, lemon zest and oil and mix well.

Preheat your grill to a medium heat. Cut your nectarines in halves or in quarters. Brush with glaze. Place on grill away from direct heat if possible and grill first side flesh side down for about 2 minutes or until nice grill marks. Brush with a little more glaze and flip over the other side and grill for another 2 minutes or just until you have nice grill marks. Your nectarines will continue to cook even after you have removed them from the grill so best to pull them off sooner than leave them on too long.

Allow your nectarines to cool to room temperature of place in the refrigerator to chill. Place a dollop of homemade whipped coconut cream on top of each nectarine wedge, sprinkle with a little crushed candied spiced nut. Garnish with a little fresh mint leaves, if desired and enjoy.