Summer and it’s bounty all in one bite? It has to be these grilled peaches that I developed for my real estate business’s wine dinners. This recipe couldn’t be more simple!
Cut local summer ripened peaches from the farmers market in half and take the pit out. Don’t peel. Liberally sprinkle the cut side with white sugar. Then, on a very hot of 350-400 degree grill place the peaches sugar side down for about five minutes to get a very good sear and caramelization on the cut side. Cover with the lid of the grill. Then, flip them and reduce the heat to low. Grill for 5 to 10 minutes until the peaches are tender when checked with tongs. Then, take the peaches off the grill and removed to a Pyrex dish.
While the peaches are hot, spoon 1 tablespoon of your favorite goat cheese into the pit space. Then drizzle with honey and sprinkle with crushed cashews. I serve these after they have cooled a bit.
Enjoy with your favorite Sauvignon Blanc or Gewurztraminer. All of these flavors will really bring out the stone fruit and acidic flavors of the wine but if you just want them by themselves they’re certainly fantastic as an appetizer or they might even make for a great dessert.
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