Grilled Stone Fruit with Creamy Blue Cheese, Lavender Honey & Mint Chiffonade

Pairs Well With

    Late Harvest Trousseau Gris Sweet Caroline


  • 6 peaches or nectarines firm-ripe, halved and pitted (we like white ones best for this recipe)
  • vegetable oil as needed
  • Creamy blue cheese like Blue Castello, Gorgonzola or St.Agur (or mascarpone)
  • honey preferably lavender, as needed
  • mint fresh leaves, cut in a chiffonade (thin shreds)
  • black pepper Fresh coarse-ground, if desired
  • hazelnuts or almonds Toasted, chopped


  1. Preheat an outdoor grill or grill pan. Brush the cut sides of the peaches with oil and place on the grill, cut-side down. Grill until caramelized. Turn over and grill until almost soft, about 1 to 2 minutes more.
  2. Transfer the nectarines to a platter, cut-side up, and place a dollop of cheese in the center of each. Drizzle with honey and grind fresh pepper, to taste, over the top. Garnish with the mint and nuts and serve with a glass of chilled Sweet Caroline Late Harvest Trousseau gris.