1. In a large frying pan gently heat the sugar and add the nutmeg, green cardamom, cinnamon and a good squeeze of lime juice.
2. Remove the seeds from the vanilla pod and add the pod to the pan.
3. Place the peaches flesh side down in the pan and allow to cook slowly until caramelised and sticky.
4. Make the vanilla and lime cream by mixing together the vanilla seeds, lime zest and cream.
5. Serve the peaches drizzled with syrup and topped with a good dollop of vanilla and lime cream.