Grilled summer peaches with blue cheese and sugared pecans

4 servings

Sugared Pecans 
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. 

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