Fresh peaches are available almost any time of the year, but when you can get those nice, ripe, firm peaches that beg you to take them home from the grocery store, keep this recipe in mind.
Grilling the peaches makes them tender and adds sweetness as it practically forces them to ripen to perfection in the few minutes they are on the grill.
The key is to keep them on the grill long enough to develop some color, even a little char is just fine.
The salty, pungent bite of the blue cheese and the kick from the black pepper dance with the sweetness of the peaches in your mouth.
Once you've tried this, you'll realize the versatility of the recipe and see the potential in getting creative with options like crispy bacon pieces, toasted pecans, creme fraiche or whatever you come up with.
Blue cheese isn't for everyone, and there are some that are milder than others. Gorgonzola cheese is a good substitute for those weary of blue cheese.
- 8 firm but ripe peaches Halved and pitted
- vegetable oil or oil of choice
- 1/4 cup blue cheese (approx. 8 rounded tsp)
- coarsely ground black pepper
Preheat the grill for cooking on high
Brush cut side of peach halves with oil and then place on grill, cut side down.
Grill until the cut side is golden brown (or even has some good grill marks), caramelized, about 2 minutes. (Maybe longer if the grill wasn't as hot as you thought)
Turn over and grill 1-2 minutes longer, until almost soft.
Next, place peaches on a platter with the cut side facing up. Drop a dollop of cheese (1 rounded tsp) in the hollow where the pit was. Drizzle with honey, followed by a nice grind of fresh black pepper over the top.
The original recipe was found as a clip-out in mom's collection. I'm uncertain of the origin, but am happy to update this to give proper credit. It's very similar to a foodnetwork.com recipe by Bobby Flay, called "Grilled Nectarines with Blue Cheese, Farm Stand Honey and Black Pepper"