These grilled peaches are infinitely versatile: you can eat them by themselves as a light first course; for a more substantial salad, serve them on a bed of lightly dressed arugula. They are even lovely as dessert. The best part is that you can grill the peaches a few hours ahead of time and then assemble them just before serving. For best results, use peaches that are ripe but still relatively firm; the extra sturdiness makes them easier to manipulate on the grill. And freestone varieties (ones where the pit separates cleanly from the flesh) are by far easier to work with here than clingstones. If you can’t find hazelnuts, almonds or walnuts will work nicely, too.

　　

Ingredients

SERVES 4 TO 8

　　4 ripe peaches

　　Extra-virgin olive oil, for brushing and drizzling

　　6 tablespoons balsamic vinegar (see Note)

　　1/2 cup crumbled blue cheese

　　1/4 cup toasted skinned hazelnuts, coarsely chopped (see Tip)

　　20 tiny basil leaves (or 3 or 4 large basil leaves, torn into pieces)

　　

Step 1

Prepare a medium-hot fire in a gas or charcoal grill or a grill pan over medium-high heat. Meanwhile, halve and pit the peaches, and brush a little oil over the cut sides.

　　

Step 2

When the grill is hot, put the peaches cut side down on the grill. Let cook undisturbed for at least 2 minutes; then peek at one and check the browning (if it sticks, it means it hasn’t browned enough). Cook until the peaches have nice dark grill marks, 1 to 2 minutes longer. Then flip them over and cook just until heated through and softened slightly, about 4 minutes longer. Remove the peaches from the grill and set aside.

　　

Step 3

Put the vinegar in a small saucepan over medium-high heat and bring to a rapid simmer. Cook until it has reduced to about half its original volume and has become noticeably thicker, 3 to 5 minutes. Remove from the heat and let cool slightly.

　　

Step 4

Divide the cheese among the peaches, mounding it slightly in the cavity where the pit was. Sprinkle the hazelnuts and basil over the cheese. To finish, drizzle with the reduced vinegar and a bit more of the olive oil.

　　

Tip

Step 5

To toast hazelnuts, spread them evenly on a rimmed baking sheet and broil, shaking the pan frequently, until toasted and fragrant, about 5 minutes. (They toast from the inside out, so let your nose guide you rather than your eyes.) Remove the skins by putting the nuts on a clean kitchen towel, gathering the corners to make a bundle, and rubbing the bundle against the palm of your hand.

　　

Note

Step 6

Though it can be hard to find, Pedro Ximinez sherry vinegar would be spectacular here. It has a lovely fruity quality that’s a little brighter than balsamic but reduces to the same lovely syrupy consistency.

　　Bi-Rite Market's Eat Good Food