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Grilled nectarines and blue cheese

Judith Papesh, Contributor
Wine Pairings:  

Savvy Match: Complex flavors abound between the caramelized fruit and blue cheese; enjoy with a lighter, fruity, sparkler like a pet nat.

Grilled fruit is a sometimes overlooked yet versatile summer treat right off the BBQ. We use nectarines, but you can try ripe stone fruits like peaches, plums, or a mixture of all three. The caramelized fruit sugars and creamy blue cheese flavors make this an unforgettable dessert, but serving on a bed of mixed greens transforms it into a great side dish with grilled chicken.

Ingredients

  • 4 – 5 nectarines (or other stone fruit), halved, pit removed
  • 8 ounces blue cheese ( gorgonzola, Cambozola), crumbled
  • olive oil
  • balsamic vinegar
Mixed salad greens with arugula (optional)

Steps

1.

Preheat the grill to medium – high heat

2.

Lightly brush the cut side of the fruit with olive oil.

3.

Place cut side down on the grill and cook for 2 to 3 minutes.

4.

Transfer to a serving platter and sprinkle with the blue cheese crumbles. For extra flavor drizzle with balsamic vinegar.   Option: To make this as a side dish, make a bed of mixed lettuce greens and arugula on the platter and set the grilled fruits on top before adding the blue cheese and balsamic drizzle.

Chef Image

About Judith Papesh, Contributor

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."