Grilled Peaches with Gorgonzola

A hot day on the farm inspires a cool way to cook with orchard-ripe fruit.

STORY AND PHOTOGRAPH BY KRISSY O’SHEA

tanding at the kitchen sink, eating a just-picked and slightly overripe peach from our tree, I eye the barn’s deep shadow spreading across the lawn. It calls out as shelter from the heat, an inviting backdrop for an outdoor meal. Fresh fruit, dinner in the shade—this is a season of simple pleasures. ¶ Tonight I’ll make grilled peaches with a wedge of Gorgonzola, which combines some of my favorite summer flavors with an added boost from the grill. The intense heat caramelizes the peaches’ sugars and makes the fruit almost jammy, so the soft peach in my hand won’t suffice. The fruit needs to be firm.

Served with a drizzle of lemon verbena dressing (you can also use basil, mint, or tarragon), this dish lands somewhere between a salad and a cheese plate. The toasted buckwheat adds crunch and nutty notes; plus, you can store any leftover buckwheat in an airtight container for up to a week for a welcome addition to salads and morning yogurt bowls.

The recipe also makes more vinaigrette than needed, but that’s OK: I love having a jar in the fridge to dress any and all grilled fare this time of year.

Grilled Peaches

WITH GORGONZOLA

TO TAL T IME : 25 MINU T ES

H ANDS- ON T IME : 20 MINU T ES

FOR THE DRESSING

4 t ablespoons white wine vinegar

3 t ablespoons olive oil

1 t ablespoon fresh lemon verbena, chopped

½ teaspoon freshly grated ginger

FOR THE PEACHES

½ t ablespoon salted butter

¼ cup raw buckwheat groats

4 f irm, ripe peaches

C anola oil, for brushing Kosher salt, to taste

3 ounces Gorgonzola (or other mild blue cheese)

2 t ablespoons aged balsamic vinegar

¼ cup loosely packed basil leaves ble, add the buckwheat. Stir to coat and then cook, stirring consistently, until the buckwheat has turned golden, 3 to 5 minutes. Remove from heat and transfer to a plate to cool.

First, make the dressing: Place all the ingredients in a jar, seal the lid, and shake vigorously to combine. This can be used immediately or refrigerated for up to five days (just bring it to room temperature and shake once more before serving).

Prepare a grill for medium-high heat. Cut the peaches in half, remove the stones, and skewer each half horizontally. Brush lightly with oil on both sides and sprinkle with a pinch of salt. Lay the peaches skin-side down on the grill grate, and cook for 4 minutes with the lid closed. Then turn the peaches over and grill until the fruit has softened a bit and has some charring, about 2 minutes more.

2

½ t ablespoons fresh lemon juice

1 teaspoon honey

Next, prepare the peaches: Melt the butter in a small frying pan over medium heat. When it begins to bub-

Slice the peach halves into wedges and assemble on a platter or board with the wedge of blue cheese. Spoon dressing over the peaches, drizzle with balsamic vinegar, and sprinkle with a few tablespoons of toasted buckwheat. Cut or tear the basil into small pieces and sprinkle over the dish. Serve immediately. Yields 4 servings.