Whipped Cream:

1. Using an electric mixer on medium-high speed, whip the cream until soft peaks form.
2. Turn mixer to low and add powdered sugar and vanilla.
3. Once incorporated, turn mixer back to medium speed and whip until stiff peaks form.
4. Slowly pour in the buttermilk and whip until well combined.
5. Refrigerate until ready to use.

Candied Pecans:

1. Preheat oven to 350°F.
2. Combine the pecans, melted butter, salt and cayenne in a bowl.
3. Pour on to a non-stick cookie sheet and bake for 8-10 minutes, or until lightly toasted.
4. Remove from oven, sprinkle sugar over the nut mixture and toss well.
5. Bake for another 2- 3 minutes.

Vanilla Custard Sauce:

1. Beat eggs, sugar, and salt in a medium heavy saucepan until blended.
2. Stir in milk.
3. Cook over low heat using a double boiler, stirring constantly but gently until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 20 minutes. Do not allow to boil. Remove from heat immediately.
4. Stir in vanilla extract and seeds.
5. Keep sauce warm over a double boiler on low heat while grilling the peaches.

Grill the Peaches:

1. Heat a charcoal grill to medium-low.
2. Lightly brush peach halves, cut side up, with olive oil and sprinkle with salt.
3. Place the peaches cut side down on the grill and cook until there are grill marks, about 2 minutes.
4. Flip, brush top side with oil and sprinkle with salt and grill for another 2-3 minutes.
5. Transfer to a platter.

Assemble:

1. Set out 4 dessert bowls.
2. Pour about ¼ cup warm vanilla custard sauce into each bowl, add two peach halves, top with a dollop of whipped cream and a sprinkling of candied pecans.
3. Garnish with a few rosemary leaves.