Grilled Peaches with Blue Cheese, Toasted Walnuts and Honey

Make this now.

Nothing screams nice weather like fresh farmstand fruits, grilling, and lighter meals. We just came back from Michigan with a huge bag full of ripe peaches that we bought right at our favorite U-Pick farm, Twin Maple Orchards. Most of the fruit (meticulously peeled and pitted by my wonderful wife) went into either canned preserves or jam, ready to be opened on a dreary January day. However, a few particularly ripe fruits came home with us for what might be the ultimate use of fresh peaches.

The assembly is as simple as could be. Get the grill nice and hot and throw your peach halves on there. Give it about 5-10 minutes to let some of the sugars in the peach caramelize and the flesh get warm and soft. Take it off, top with blue cheese crumbles, walnuts, and a drizzle of honey. I toasted the walnuts in a skillet on the stovetop for a few minutes, but you don't even need to do that. Eat voraciously and contemplate making another helping.

The best part about summer cooking is just how easy it is to make things taste great.

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