Grilled Stone Fruit with Honeyed Goat Cheese (Denver Post)

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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.

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.

Serves 6

DessertsBeth Conrey