1 egg white
1/2 tsp (2 mL) salt
1 cup (250 mL) pecan halves
1/2 cup (125 mL) granulated sugar
Balsamic Reduction (optional)
3 tbsp (45 mL) granulated sugar
3/4 cup (175 mL) white balsamic vinegar
2 tsp (10 mL) coarsely ground white peppercorns
2 large fresh peaches, cored and halved
1/4 cup (60 mL) granulated sugar
1/4 cup (60 mL) Castello® Traditional Blue Cheese, crumbled
Grilled summer peaches with blue cheese and sugared pecans
Preheat oven to 250ºF (120ºC).
Sugared Pecans: In a medium bowl whip egg white with salt until light and frothy; add pecans and stir to coat evenly. Using a fork remove the pecans from the bowl and place in granulated sugar, carefully using fork to combine. Arrange pecans evenly on a baking sheet lined with parchment paper and bake for approximately 30 minutes, stirring every 15 minutes or until crisp. Remove from oven and let cool.
Balsamic Reduction: In a medium saucepan combine granulated sugar, balsamic vinegar and peppercorns. Simmer on medium heat until reduced by about one half – approximately 15 minutes. Remove from heat and set aside until ready to use.
Preheat grill to medium-high heat. Lightly oil the grill grate. Dip cut sides of each peach half in sugar and place on prepared grill, cut sides down. Cook for approximately 5 minutes or until the flesh is caramelized. Turn over and grill reverse side of peach until warmed. Transfer peaches to a serving dish, top with equal amounts of Blue Cheese, candied pecans and a drizzle of the balsamic reduction.
Makes 4 servings