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
Ingredients:
- 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
Instructions:
- Preheat the grate of your grill.
- In a small saute pan, toast the chopped pecans about 5 minutes, shaking to avoid scorching.
- Toss peach halves in olive oil and season with salt and pepper.
- 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.
- Remove from the grill and place on a serving plate, cut side up.
- 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.