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 1/2 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.
- 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
- 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.)
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