Grilled Stone Fruit with Honeyed Goat Cheese
by Denver Post
6-8 ripe peaches, apricots, nectarines or plums halved and pitted
1 lemon, cut in half
1 c. soft goat cheese
6 T. honey, divided
Stir goat cheese with 3 T. honey.
To make the Grilled Stone Fruit rub fruit with lemon to prevent discoloring. Grill, cut side down, on a well oiled grill over medium heat until caramelized.
Fill each fruit center with goat cheese.
Drizzle with remaining honey and serve warm.
You may need to mix the goat cheese with a little milk if it is too stiff.