photograph by Matt Hulsman

Yield: 4 servings.

4 large, ripe peaches, halved and pitted
2 tablespoons unsalted butter, melted
8 ounces plain goat cheese, crumbled
4 teaspoons honey
Juice from 1 lemon
½ cup chopped pecans Rosemary sprigs (for garnish)

Prepare grill for medium-high heat with no flame. Scrape grate clean.

Brush inside of peach halves with melted butter and place facedown on grill. Grill for 2 to 3 minutes or until grill marks are visible. Remove from grill.

To serve, place 2 halves on each salad plate, top with crumbled goat cheese, and drizzle with honey and lemon juice. Sprinkle pecans over cheese and garnish with rosemary sprig.

Note: If not using a grill, place buttered peach halves in a hot cast-iron skillet on high heat for 2 to 3 minutes. Do not overcrowd pan.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.