For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.
Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour--the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.
For the grilled stone fruit: Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.
Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer's cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.
Recipe courtesy of Bobby Flay