Gloria Peaches at Scott Farm Orchard, Vermont. According to Scott Farm orchard manager, Zeke Goodband, these beautiful, sweet, firm-fleshed peaches are the perfect choice for grilling and roasting!
Beautiful Scott Farm Peaches, Almost too Good to Eat
Oh summer, summer, summer . . .Where have you gone? As I sit here in my garden chair —surveying the red-tipped Viburnum leaves and orange-tinted Flame Grass— once again I marvel at the quick passage of time. In just a few short hours, autumn will officially begin in the Northern Hemisphere, (20:44 UTC or 4:44 pm ET). Much as I love the fall —always my favorite season— this year I feel more than a touch of melancholy as I let sweet summer go.
Although this has been a rather cool and rainy season, the months were also filled with warm riches and delights; kayaking on the river, a trip to Block Island, Christmas-in-July fireworks, a picnic in the orchard at Scott Farm, milestone family birthdays, and exciting projects at work. This has also been a year of culinary exploration and adventures thanks to delightful produce from my kitchen garden and fruit from nearby farms.
The Swan Song of Summer
Recently, after picking up fresh, late-season peaches from Zeke Goodband at Scott Farm, in Dummerston, Vermont, I decided to experiment with savory recipes featuring this delightful fruit. Grilling peaches has always been a favorite late-summer pastime, and after sampling a delicious appetizer of blue cheese, caramelized onion and pecan stuffed peaches at Magpie Restaurant in nearby Greenfield, Massachusetts, I decided to give the idea a whirl. Simple to prepare and delicious as an appetizer or side dish, these grilled, stuffed peaches are the perfect way to say farewell to summertime.
So as we listen to the swan-song of summer —crickets in the meadow and bluejays in the scrub— here’s a touch of sweetness to send the gentle season on her way . . .
Grilled Peaches with Blue Cheese, Caramelized Onions, Toasted Pecans & Balsamic Glaze
Appetizer or Light Side for Six
6 Large Gloria Peaches (sliced in half & pitted, skin on)
1/8 cup Pecans (toasted, chopped fine)
1 small, sweet onion, caramelized and chopped fine
1/4 cup Crumbled Blue Cheese (or more)
Salt to taste
Butter for Grilling
Balsamic Glaze for Drizzling Platter
Caramelize onions, chop/toast pecans, and crumble high-quality blue cheese in advance. Mix the three ingredients together in a small bowl and salt lightly to taste. Set aside.
Slice and pit peaches. Scoop out center neatly to make a bit of room for stuffing if pits are small, and set aside on a platter for grilling. If grilling over flame, brush peaches with melted butter and set on medium-hot grill, away from direct flame. If grilling indoors (Foreman grill or the like), heat the grill and then rub with butter. Grill the peaches until fragrant and soft, but still firm. Remove from heat and fill each peach with a tablespoon or more of stuffing. Arrange on platter and drizzle with balsamic glaze. Serve warm or at room temperature.
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