In honor of peach season—and a trip to Lawrence Farms with a few of my favorite photo subjects—I give you this recipe from Cat Cora. Try it when you’re sick of peach pie, peach smoothies, and peach cobbler. (PS, this works well with plums too.)
Grilled Zinfandel Peaches with Kasseri Cheese
8 ripe firm, but not overly soft, halved peaches or plums
1 ½ cups of Zinfandel wine
2 teaspoons of brown sugar
3 tablespoons extra-virgin olive oil, for brushing and drizzling
1 ½ teaspoons Kosher salt
2/3 teaspoon freshly ground pepper
2 - 4 ounces Kasseri cheese, thinly shaved
1. Turn on grill to high heat. In a small, heavy bottom sauce pot, pour in the Zinfandel and brown sugar and stir in well. Bring to a boil, then turn the heat down to medium and simmer the wine slowly until reduced to a glaze, about 20 to 25 minutes.
2. Brush the peach halves with olive oil and sprinkle with salt and pepper. Place on a hot grill, 1 minute on each side, to lightly mark the fruit. When warm, pull from the grill and place on a warm plate. Brush the peaches with the glaze and place on a serving plate. Lay the pieces of cheese over the peaches. Lightly drizzle the some of the remaining glaze over the fruit and cheese. Serve immediately.
And here, another reason to enjoy Lawrence Farms.
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