Grilled Peaches with Blue Cheese and Balsamic are sweet, savory and a truly decadent seasonal dish for summertime. An appetizer or a dessert, this dish will totally wow your guests!
I love combining sweet summer fruits with savory flavors.
I especially love doing this with cheeses and stone fruit.
Like all stone fruits, you can remove the pit and fill the space with layers of ingredients, creating something beautiful and delicious -- all in one.
Add the smoky flavor of the grill to the mix, and get ready for a mind-blowing dish!
Ingredients for Grilled Peaches with Blue Cheese
- fresh peach
- balsamic vinegar
- blue cheese
- grapeseed oil
How to Grill Peaches
- Preheat a stove-top (or outdoor) grill until it's very hot.
- Cut a peach in half, lengthwise, and remove the pit.
- Drizzle a neutral oil, like grapeseed oil, on the surface of each peach half.
- Sprinkle each one gingerly with the sugar.
- With the flat side down, place the peaches on the hot grill. You should hear a strong sizzling sound -- if you don't, the grill is not hot enough. Wait for the sizzle! This is what will create the pretty char marks and a smoky flavor.
- Grill the peaches only until they're nicely marked, about 1 ½ minutes. (More detailed instructions are below.)
What do grilled peaches taste like?
Grilled peaches are sweet, smoky and bit tangy. I consider a grill to be like an ingredient -- it adds the smoky flavor, after all.
What is blue cheese and what does it taste like?
- Blue cheese is a generic term used to describe cheeses made with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium.
- There are dozens of blue cheese varieties -- all with varying textures and flavors. This is a great resource to learn about them.
- To generalize, I'd say the flavor is sharp, tangy and salty, the aroma is strong and the texture is soft.
The delectable Irish farmhouse Kerrygold Cashel Blue is one of my favorites and it lends itself to this Blue Cheese Grilled Peaches recipe.
Its creamy texture and tangy flavor create a perfect base for the blackberries and drizzle of balsamic glaze.
I promise you, you will wow your guests with this special dessert, which by the way, also works as a first course for dinner.
This is not a sponsored post -- Kerrygold sent me Cashel Blue for recipe testing. All opinions are my own.
More recipes with peaches:
- Peach and Avocado Salad with Zucchini
- Peach Pork Tenderloin with Chimichurri
- Peach Caprese Salad Recipe
- Peach Cobbler Pound Cake
- Gluten-Free Peach Cobbler with Blueberries
Grilled Peaches with Blue Cheese and Balsamic Recipe
- ¼ cup balsamic vinegar
- 1 large peach, ripe but firm
- ⅛ teaspoon sugar
- ¼ teaspoon grape seed oil
- 2 tablespoons blue cheese
- 2 large blackberries
- Make the glaze. Add the balsamic vinegar to a small saucepan and bring to a strong simmer over medium-high heat. Simmer until the vinegar has reduced by about half. Set aside.
- Grill the peaches. Preheat a stove-top (or outdoor) grill, cut the peach in half, lengthwise, and remove the pit. Drizzle the grape seed oil on the surface of each peach half. (If necessary, use your finger to be sure it's evenly coated.) Sprinkle each one with a pinch of the sugar. Round side up, place the peach halves on the preheated grill. You should hear a strong sizzling sound -- if you don't, the grill is not hot enough. Wait for the sizzle! This is what will create the lovely char marks and flavor. Grill the peach only until it's nicely charred, about 1½ minutes.
- Fill the peaches. Remove the peach halves from the grill, and place them on a baking sheet, flat side up. (If they don't sit steady, you can slice a bit off the bottom to create a base.) Add 1 tablespoon of the blue cheese to the center of each grilled peach half, being sure some of the cheese is on the top surface, around the edges of the center.
- Broil. Now place the baking sheet with the Cashel Blue filled peaches under the broiler for about 30 seconds -- just long enough to slightly melt the cheese.
- Serve. Place the peaches on a serving plate, drizzle with the balsamic glaze and top with a few blackberry pieces. (If the glaze has become at all firm, simply place it over low heat until it's thin enough to pour before adding it to the peaches.)
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Cathy @ She Paused 4 Thought
Wondering if it is too early in the morning to fire up the grill for this crazy good recipe! This is my idea of breakfast.
Cathy, you are so sweet -- it's never too early to grill! 😉
The Cashel Blue is indeed a treat no matter how you "treat" it! GREG
On my way out for grocery shopping and peaches and Cashel blue just got added to my list!
What a splendid recipe, bursting with flavor yet easy to prepare!
Thank you! 😀 Enjoy!
Amazing recipe, thanks! We tried it Sunday night using gorgonzola (it's all we had) and devoured the plate. Can't wait to try this with Cashel Blue.
Megan, I'm thrilled you tried this recipe & am so happy it was a success! Gorgonzola is a great choice, too. 🙂
Colette @ JFF!
I love grilled peaches, esp w cheeeeeeeeeeeeeeeeese!
What an amazing combination! I haven't seen the Cashel Blue yet but will keep my eyes out for it. 'Tis perfect summer fare...
Jeff the Chef
I've never had peaches with cheese before. It sounds so good!
Jeff, I hope you try it. The combination of peach and cheese, any which way. I think you'll like it. 🙂 Thanks for checking it out.
Absolutely irresistible combination of flavours !
Thanks, Davorka. 🙂
Another way to eat this beauty is tucked between two slices of baguette! I just returned from Paris and saw quite a bit of that idea sold on the streets. GREG
Well I'll just have to try that. I mean, if they're doing it in Paris . . . . 😀
David Scott Allen
There are only a very few moments when Markipedia gets in the way of good food. He refuses to allow me to grill peaches… he keeps telling me the trend will stop… And he doesn’t want a smoky cooked peach. How unreasonable is that? I need him to go on a business trip during Peach season. That’s all.
Haha! I love it. Well I'm someone who does also often appreciate fruit on its own, in its totally pure state. So I get it. 😀 xo Valentina
David @ Spiced
I love how you consider the grill an ingredient. What a great way to think about it! I'm right there with ya, too. The smokiness from the grill adds such a fun level of flavor to so many recipes. I'm totally on board with the grilled peaches + blue cheese. It's such a surprisingly delicious combination!!
Amazing recipe, thanks! We tried it Sunday night using gorgonzola (it’s all we had) and devoured the plate. Can’t wait to try this with Cashel Blue.
Since I but very, very rarely prepare or eat dessert your recipe is calling me and will join your marinated chicken one in the kitchen pile waiting for the warm season to arrive ! As most animals are grass-fed in Australia fabulous cheeses, including any number of greatly differing blue ones, are available, so it will be a case of matching a peach and a cheese - great fun ! Am laughing at David SA's problem with Mark . . . ooh-aah, grilled peaches are beautiful . . . !!! I prepped them thus when Mark was in primary school . . .
Yes, I was laughing at that too. A purest! 😉
Thank you for your note and I hope you will love this recipe -- it's almost a savory as it is sweet. I'm envious of all of the wonderful cheeses you have where you are. Enjoy! ~Valentina