Grilled Peaches with Goat Cheese, Toasted Pecans and Pepper Jelly

Name: Grilled Peaches with Goat Cheese, Toasted Pecans and Pepper Jelly
Prep time: 5 min
Total time: 10 min
Ingredients: 1/4 cup chopped pecans; 3 ripe peaches; halved; pits discarded; 2 tablespoons extra-virgin olive oil; 1/2 cup fresh goat cheese; Mrs. G's Peach Habanero pepper jelly (or flavor of your choice); 6 large; fresh mint leaves; Kosher salt and freshly ground pepper to taste

Published on July 28, 2017 | By Mrs G |

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- Prep Time
- 5 Minutes
- Cook Time
- 10 Minutes

Since seeing this image in The Local Palate, I have been obsessed with this recipe from Chef Rob McDaniel at SpringHouse Restaurant in Lake Martin, Alabama! What a perfect combination of flavors to share with friends and family on a hot summer evening on the patio! I have modified his recipe just slightly to include our Peach Habanero pepper jelly instead of honey to add just a little heat. It works so well with the goat cheese…try it this weekend and let us know how you like it!

Photography by Caleb Chancey

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Ingredients

1/4 cup chopped pecans
3 ripe peaches, halved, pits discarded
2 tablespoons extra-virgin olive oil
1/2 cup fresh goat cheese
Mrs. G's Peach Habanero pepper jelly (or flavor of your choice)
6 large, fresh mint leaves
Kosher salt and freshly ground pepper to taste

Instructions

Prepare a chimney starter full of coals Once coals are white hot, pour out and distribute around bottom of grill. Place grate over coals to heat.
In a small sauté pan over coals, add chopped pecans and toast about 5 minutes, shaking pan to avoid scorching.
Toss peach halves in olive oil and season with salt and pepper.
Place peaches cut side down on the grate directly over coals and grill for 5 minutes. While peaches cook, slightly melt the pepper jelly and reserve. Flip the peaches, brush or spoon on the jelly to fully glaze the cut side of the peaches, and grill the peaches 2 minutes more. Remove from the grill and place on a serving plate, cut side up.
Crumble goat cheese over peaches and drizzle with more melted pepper jelly to taste. Sprinkle with toasted chopped pecans and garnish with torn mint leaves.

Servings : 6
Ready in : 15 Minutes
Recipe Type : featured