Fancy 'Cue: Grilled Peaches + Crottin, Walnuts, & Truffle Honey

Pitted Fresh Peaches, Photo: NK  

Stone Fruit. 

Stars of summer. 

Making sweet and savory dishes everywhere that much more sumptuous...

like our Apricot Frangipane Tart
or Stone Fruit, Burrata, Prosciutto & Arugula Salad. 

Today's subject? 

Juicy and ripe Peaches.

Together with just a few other high quality ingredients, these beauties make one striking and simple grill-able side-dish. All in under twenty minutes.

Elegance has never been so easy.

Let's get to work:

Grilled Peaches with Crottin, Walnuts & Truffle Honey

Serves 3-4 as a Side Dish 

Ingredients:

Photo: NK   

3 Medium-sized Ripe Peaches, sliced in half and pitted.

3.5 Ounces Goat Cheese, room temperature (we like Crottin).

1/3 Cup Walnuts, chopped

2 Tablespoons Olive Oil, for brushing

Salt and Pepper

Regular Honey or Truffle Honey, for drizzling

Method:

1. Preheat a gas or charcoal grill. 

2. Brush cut side of each Peach half with Olive Oil and then sprinkle with Salt and Pepper. 

Truffle Honey, Photo: NK 

3. Grill Peaches cut side down for 10-12 minutes on the hot part of the grill. Don't attempt to move them during the cooking or they will stick. They will release more easily once true grill marks appear. When ready to remove Peaches, you may need to help them off just a bit using a metal spatula. You can also grease the grill grates with oil if you prefer.

4. Arrange Peaches on serving plates and spoon about a heaping teaspoon of Goat Cheese into the middle of each Peach half.

5. Sprinkle with chopped Walnuts and a bit more Salt and Pepper. 

6. Finish by adding a few drizzles of Truffle Honey or Regular Honey across each Peach.

Grilled Peaches with Crottin Goat Cheese, Chopped Walnuts, and Truffle Honey, Photo: NK 

7. Serve immediately and enjoy.

Strawberry Pie with Whipped Cream, Photo: NK 

See? 

Even the easiest summer dishes can be absolutely sublime when super-fresh fruits are involved.

Just like this gorgeous Strawberry Pie made by my mom-in-law. 

The recipe, passed down through generations, originated from Sarah Gibbs of Pomeroy, Ohio. 

Delicious and simple never go out of style.