Grilled Stone Fruit with Farmer's Cheese and Spiced Honey Almonds

Total Time:
1 hr 35 min
20 min
1 hr
15 min

4 servings

  • Spiced Honey Almonds:
  • Nonstick cooking spray
  • 2 cups skin-on almonds
  • 1/4 cup clover honey
  • 2 tablespoons sugar
  • 1/2 teaspoon ground allspice
  • Pinch freshly grated nutmeg
  • Fine sea salt
  • Grilled Stone Fruit:
  • 4 to 6 ripe yet firm stone fruits, such as peaches, nectarines and plums, halved and pitted
  • Canola oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1 cup farmer's cheese
  • 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.

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