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Grilled Peaches with a Spicy Lemon Honey

"Rub the peach flesh with lemon juice to avoid browning if you are not cooking immediately or better yet, cut just prior to cooking. Spicy lemon honey can be made a day in advance." Chef Jeff Blank

Spicy Lemon Honey

  • 1 cup honey
  • 1/4 cup rice wine vinegar
  • 3 lemons, juiced and zested
  • 3 serrano peppers, minced (deseeding is optional, serranos are hotter than jalapeños)
  • 1 teaspoon sea salt

Grilled Peaches

  • 4 peaches, halved and pitted (peaches must be firm to hold up to the grilling process)
  • 8 tablespoons goat cheese
  • 2 tablespoons olive oil
  • Sea salt to taste
  

METHOD

Honey: Add all of the listed ingredients to a medium saucepan and bring to a low simmer. Simmer for 5 minutes. Set aside to use for the grilling

Peaches: Cut a flat spot on the skin side of the peach about the size of a quarter so that it will sit still on the plate.

Salt the flesh side of the peach. Rub the peaches with olive oil.

Place the peach fleshy side down on the grill. Grill for 2 minutes. Flip the peaches over with the skin side down, and grill for 2 minutes. While the skin side is grilling, put 1 tablespoon of goat cheese in the hole that once held the pit.

Place grilled peach on dinner plates and drizzle liberally with the spicy lemon honey. Salt to taste.

Serves: 4

Reprinted with permission from © 2005 Laurentius Press Fired Up: More Adventures & Recipes from Hudson's on the Bend, by Jeff Blank with Sara Courington

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"Variation: For dessert, use mascarpone cheese rather than goat cheese for a spicy, healthy dessert." Jeff Blank

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