Preheat a grill to medium-high.

In a medium bowl, mix together the honey, 1 teaspoon of the vanilla, ¼ teaspoon of the cardamom and the cinnamon. Add the peaches, and toss to combine. Let sit at room temperature 10-15 minutes.

In the meantime, beat the heavy cream with the remaining ½ teaspoon vanilla, the remaining ¼ teaspoon of cardamom and the sugar until soft peaks form. Add the crème fraiche or sour cream and beat to medium peaks. Refrigerate until ready to use. Do Ahead: The cardamom cream can be made up to 2 hours in advance and refrigerated.

When ready to grill, brush the grill grates with neutral vegetable oil (I use grapeseed or safflower oil). Using tongs, remove the peaches from the honey mixture and place them cut side down on the grill (reserve the remaining honey mixture). Grill until tender with nice grill marks, about 2-4 minutes. Transfer to a platter or to individual plates and let cool.

To serve, top the peaches (warm or room temperature) with a dollop of the cardamom cream and a drizzle of the leftover honey mixture. Sprinkle with chopped toasted pecans, and serve!