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Grilled Stone Fruit with Blue Cheese and Honey
Grilled Stone Fruit with Blue Cheese and Honey
Nathan Congleton / TODAY
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When you can't decide between a dessert and a cheese course, make this dish. It's a little savory, a little sweet, and perfectly balanced. It's just the thing when the grill's been fired up all day but you're not quite ready to let those hot coals go.

Swap option: If blue cheese is not your flavor, fresh ricotta would be equally lovely here.


    • 4 stone fruits such as apricots, peaches or plums, halved and pitted
    • Olive oil
    • 1 teaspoon coarse sea salt, preferably Maldon
    • 1 small wedge (about 1/4 pound) best-quality blue cheese
    • 1/4 cup best-quality honey
    • Small basil leaves


1. Preheat the grill to medium-high heat and brush the grates with oil.

2. Brush the fruit halves with olive oil and sprinkle with salt. Put them flesh-side down on the hot grill and cook just until you get some good grill marks on the fruit, about 4 minutes. Turn the fruit and grill for another 2 minutes.

3. Transfer the fruit to a platter, garnish with a bit of blue cheese, a drizzle of honey and a sprinkling of basil.

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