Caramelized stone fruit with a tangy balsamic glaze and creamy goat cheese, equally delicious made on the grill or in a cast iron pan.
This recipe works beautifully with a variety of stone fruits — peaches, nectarines, plums, apricots (small and intense; use 6–8 halves), pluots (a plum-apricot hybrid, very yummy here), or figs (halved, they need only 1–2 minutes per side).
This recipe comes from Associate Winemaker Michaella Goldner, who loves it with our Brut Rosé. The Rosé's bright acidity and red fruit character are a beautiful match for the caramelized sweetness of the fruit and the tang of the goat cheese. To learn more about our Brut Rosé, watch a video from our winemakers [here.]
4 stone fruit, halved and pitted (peaches, plums, nectarines, or apricots)
2 tablespoons olive oil
1 tablespoon honey
½ cup balsamic vinegar
1 Tablespoon brown sugar
1 fresh thyme sprig
4 oz fresh goat cheese (chèvre)
2 fresh basil or mint leaves, torn
½ teaspoon flaky sea salt
¼ teaspoon black pepper
Brush the cut sides of 4 stone fruit, halved and pitted with 2 tablespoons olive oil and a drizzle of 1 tablespoons honey. Season lightly with a pinch of black pepper.
Grill: Heat grill to medium-high. Place fruit cut-side down and grill without moving for 3–5 minutes, until caramelized grill marks form and fruit softens. Flip and grill 1–2 minutes more.
Stovetop: Heat a cast iron or heavy skillet over medium-high heat until very hot. Add fruit cut-side down in a single layer — don't crowd the pan. Cook undisturbed for 3–4 minutes until deeply caramelized. Flip and cook 1–2 minutes more.
Arrange warm fruit cut-side up on a platter.
Crumble fresh goat cheese (chèvre) generously over each half.
Drizzle with balsamic glaze, scatter 2 fresh basil or mint leaves, torn, and finish with a pinch of flaky sea salt.
Place on a bed of Arugla or mixed greens for to make this a salad.
