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Spicy Grilled Peaches with Goat Cheese

A perfect late summer peach dessert on the grill.

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


  • 1/4 cup chopped pecans
  • 3 ripe peaches, halved, pits discarded
  • 2 Tablespoons 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

Prep Time: 5 minutes

Servings: 6


  1. Preheat the grate of your grill.
  2. In a small saute pan, toast the chopped pecans about 5 minutes, shaking to avoid scorching.
  3. Toss peach halves in olive oil and season with salt and pepper.
  4. Place peaches cut side down directly on the grate 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 2 minutes more.
  5. Remove from the grill and place on a serving plate, cut side up.
  6. 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.

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Pepper Jelly Scones
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Spicy Holiday Glazed Ham
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