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

  • Level: Easy
  • Total: 1 hr 35 min (includes setting time)
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

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 

Directions

  1. For the spiced honey almonds: Preheat the oven to 325 degrees F. Lightly spray a baking sheet with nonstick spray.
  2. Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Stone Fruit Galette