Go Back
Print

grilled peaches with honey & queso fresco

Serve alongside grilled meats, chicken or fish.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 generous servings

Ingredients

  • 1/2 cup honey
  • 1 tablespoon white balsamic vinegar (or golden balsamic)
  • 1/4 teaspoon ground ancho chile pepper
  • 1 teaspoon fresh sage leaves, chopped (plus more for serving, if desired)
  • 1 teaspoon fresh thyme leaves (plus more for serving, if desired)
  • 6 ripe freestone peaches
  • 3/4 cup queso fresco, coarsely crumbled (3 ounces)

Instructions

  1. In a small saucepan, combine the honey, balsamic vinegar, fresh herbs, and ancho chile pepper.  Heat and stir over medium heat just until mixture comes to boil.  Immediately remove from heat; cool slightly.

  2. Cut the peaches in half lengthwise; remove the pits and stems.  Brush the cut sides of the peaches with the honey mixture.

  3. Preheat grill to medium.  Grill peach halves, cut sides down, directly on the rack with grill covered for 8 to 10 minutes or until lightly browned and warmed through.  Turn them once halfway through grilling. 

  4. Place peach halves cut side up, on serving platter.  Evenly drizzle remaining honey mixture on top of the peaches; sprinkle with the crumbled queso fresco.  If desired, garnish with additional fresh herbs.  Serve warm.