Memorial Day grilling: How to use up the last of your coals and make dessert at the same time

As we mentioned last week, this year’s peach season is peaking early thanks to a warm winter that is cutting the summer crop in half, according to some estimates.

If you do get your hands on some amazing peaches ahead of Memorial Day this weekend, try these grilled peaches with honey and blue cheese. As the author notes, it’s a great way to use up that last bit of heat in the coals on your grill.

These grilled peaches are drizzled with honey and served with blue cheese and basil. Contributed by Nicole Franzen

Grilled Stone Fruit, Blue Cheese & Honey

When you can’t decide between a dessert and a cheese course, make this dish. It’s a little savory, a little sweet and perfectly balanced — and just the thing when the grill’s been fired up all day but you’re not quite ready to let those nice, hot coals go. If blue cheese is not your flavor, fresh ricotta would be equally lovely here.

— Erin French

4 stone fruits such as apricots, peaches or plums, halved and pitted
Olive oil
1 teaspoon Maldon salt
1 small wedge (about ¼ pound) best-quality blue cheese
1/4 cup best-quality honey
Small basil leaves

Heat the grill if it isn’t already fired up for the main course or heat an indoor grill pan on the stove. Brush the fruit halves with olive oil and sprinkle with salt. Put them flesh-side down on a hot grill and cook just until you get some good grill marks on the fruit, about 4 minutes. Turn the fruit and grill for another 2 minutes.

Transfer the fruit to a platter, garnish with a bit of blue cheese, a drizzle of honey and a sprinkling of basil and serve. Serves 4.

— From “The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine” by Erin French (Clarkson Potter, $32.50)

Author: Addie Broyles

Food writer for the Austin American-Statesman and

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