This year, the Fourth of July weekend felt even more celebratory as we finally had the long awaited return to the kind of freedoms we once took for granted. You know, things like the worry free freedom to have more than two people over for a meal, to run in an in-person race, and to actually hug friends. All of those things brought me great joy over the holidays. From running in my hometown's return to the annual 4 on the 4th run (although this year it was 4 on the 3rd), to inviting my running friends over for a post race brunch, to hugging, this holiday was as memorable as the year spent watching fireworks in big sky country Montana.
And in all honestly, I was more a bit more anxious planning and preparing a meal for nine people than I was about running a four mile race on a really warm July morning. Other than forgetting to put the avocado on the bagel platter, my confidence in my attention to small details (with one exception that is), in my ability to entertain, and to make friends feel comfortably welcomed in my home was restored. I am already looking forward to the next planned gathering as well as the all of butterflies and pressure I put on myself that goes along with it.
For those of you planning to entertain friends and/or family this summer, might I suggest you serving them this Grilled Stone Fruit, Blue Cheese and Honey dish at the end of the meal. It's a dessert, it's a cheese course, it's a sweet and savory end to any meal. Because, if by chance, you have never had grilled fruit before, you really have been missing out.
The juiciness and sweetness of peaches, plums, and apricots is not only intensified, but transformed into incredible melt in your mouth bites of deliciousness when grilled. When shopping for stone fruits, look for ones that are at the sweet spot of being not too ripe, but ripe enough for them to remain intact when cut in half and stones removed.
Lightly brush or spray your cut fruit with either avocado oil or olive oil. Then lightly sprinkle the fruit with some flaky salt before placing the cut sides down on a hot grill. The stone fruit is cooked just until you get some good grill marks on the fruit (somewhere between 3 and 4 minutes). Once you have the grill marks, turn the fruit over and let cook on the grill for another 1-2 minutes. Then immediately transfer to your serving platter.
Look for a good quality blue cheese. Point Reyes Blue is one of my favorites, but if you can't find it, look for Maytag Blue cheese. If grilling only four stone fruits, you will need about 1/4 pound of blue cheese. If by chance you aren't a big fan of blue cheese, serve the grilled stone fruits with some honey whipped ricotta or honey whipped mascarpone.
As the amount of stone fruits increases, so will your blue cheese. Top the grilled fruit with chunks of the blue cheese before drizzling over some good quality honey, some pieces of honeycomb (optional but really good), and basil leaves.
It's almost hard to fathom how simple ingredients can create such mouthwatering, juicy deliciousness. But they do. The flavor explosion on your palate will have you wondering how it's possible for stone fruits to taste any better than they already do.
Grilled stone fruits paired with mellowed sharpness of blue cheese and lusciousness of honey may be an unexpected dessert choice, but it may be the ultimate finish to a summer meal. With stone fruits now in season, there may not be a more perfect time to make this Grilled Stone Fruit, Blue Cheese and Honey.
Recipe
Grilled Stone Fruit, Blue Cheese and Honey (inspired by the Grilled Stone Fruit, Blue Cheese and Honey recipe from Erin French in her cookbook "The Lost Kitchen: Recipes and A Good Life Found in Freedom Maine")
Grilled Stone Fruit, Blue Cheese and Honey (inspired by the Grilled Stone Fruit, Blue Cheese and Honey recipe from Erin French in her cookbook "The Lost Kitchen: Recipes and A Good Life Found in Freedom Maine")
Serves 4-6
Ingredients
4-8 stone fruits, halved and/or quartered, and pitted (peaches, plums, apricots)
Avocado or olive oil
1 - 1 1/2 teaspoons flaky Maldon sea salt
1/4 to 1/3 pound of a good quality blue cheese (recommend Point Reyes Blue)
1/4-1/3 cup best quality honey
Small fresh basil leaves and/or thyme leaves
Optional: Honeycomb
Directions
1. Fire up your grill.
2. Brush or spray the cut fruit with either (avocado or olive oil) oil or spray, then sprinkle with the flaky sea salt.
3. Place fruits cut side down and cook until grill marks appear (about 3-4 minutes). Turn fruit over and cook for additional 1-2 minutes. Note: Make certain to get grill marks on both sides of the quartered peaches.
4. Transfer grilled fruit to a beautiful platter. Top with chunks of blue cheese, a generous drizzle of honey, some pieces of honeycomb (if using), and fresh basil leaves.
5. Serve immediately.
Notes: (1) Cut large peaches into quarters, cut smaller peaches in half. Cut the plums and apricots in half. (2) Highly recommend you using at least two if not three different stone fruits. (3) If you don't love blue cheese, serve the grilled stone fruit with dollops of Honey Whipped Ricotta or Honey Whipped Mascarpone. (4) I was lucky enough to have a sister who brought me back a jar of honey from Two Maples Farm and it was the perfect honey for this dessert.