We’re still outside grilling and holding onto the warm evenings for as long as possible. I’m savoring every last bite of summer and, with all the orchards just down the road, I’m eating the best peaches of my life. Sweet and juicy, I can’t even begin to count how many pounds of luscious peaches have entered our kitchen. A happy time indeed!
In addition to eating peach dumplings, peach pie, peach jam and just plain peaches, I made this simple dessert of Grilled Peaches with Chevre and Honey. I grilled peach halves until warm and soft, then topped each with a little scoop of soft goat cheese and a drizzle of honey.
We have a marvelous local source for goat cheese here in the valley, Sunny Pine Farm, and their chevre is really lovely - creamy and indulgent, with just the right amount of tanginess to complement the sweetness of peaches and honey. A pinch of flaky sea salt and a sprig of fresh mint finished them off nicely.
This is a flexible recipe and allows you to use whatever late summer stone fruit, herb or soft cheese you may have on hand. Grill some nectarines and top with feta, or use maple syrup and thyme in place of honey and mint. You can also bake the peach halves in your oven until soft and go from there. Just be sure to serve these little treats warm, so the cheese is meltingly soft and decadent, a glorious way to celebrate these last heavenly days.
Grilled Peaches with Chevre and Honey
2 ripe peaches, sliced in half and stones removed
Soft goat cheese
Flaky sea salt
4 sprigs of fresh mint
Heat your barbecue on high until very hot. Place the peach halves cut side down on the grill and close the top. Grill for about 6 minutes, or until the peaches are soft but not mushy. Carefully remove each peach half to a small plate. Scoop a tablespoon of goat cheese on top, drizzle with honey and sprinkle on a generous pinch of flaky sea salt. Garnish with mint and serve right away.