Nancy is a fiend for fresh peaches. So, when our weekly email from the Urbana Market on the Square said that the first of the fresh peaches would be in last Saturday, she could hardly wait. I thought we were going to be camping out in the parking lot like teenagers trying to get Lady Gaga tickets.
I have to admit to being pretty excited myself. There are few things as gratifying as trying to hold back the juice of a fresh-picked peach from running down your chin as you slurp up its sweet meat. Still, I wanted to so something fun. In addition to the peaches, we had picked up some apricots, sweet corn, leeks, and three kinds of goat cheese from our good friends at Prairie Fruit Farms and Creamery.
As we left the market, an idea started to gel, grilled peaches with some of the goat chevre we had picked up. It solidified as we arrived home and I walked past our overflowing potted mint.
I had no idea how wonderful these would come out. The sweetness of the warmed peach went so well with the creaminess of the goat cheese with a hint of honey. Nancy said it was like getting cheesecake in a peach crust. And each peach half with filling is only 106 calories with 6 grams of fat and 1 of fiber.
Succulent Grilled Peaches with Honey Chevre
Makes 8 servings
4 fresh peaches, halved and pits removed
6 ounces chevre goat cheese
1 tablespoon honey
2 tablespoons skim milk
8 mint leaves
Heat grill to medium. Combine cheese, honey and milk in a small bowl. Grill peaches cut side down until sugars begin to caramelize and leave grill marks. Fill each with about 1 tablespoon of cheese mixture. Top with mint leaves and serve warm.