Grilling peaches assists in concentrating their juicy sweetness and can help soften even slightly underripe fruit. Our choice is to keep the preparation simple, so that the fruit can shine as the star in this recipe. Wedged cabbage makes a delicious base to the dish, as it mellows and softens on the grill. Top it all off with a bit of honey, basil, fennel and creamy goat cheese for a perfect summer meal.
Serves: 2
Difficulty: easy
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
4 ripe peaches, quartered and pitted
¼ c olive oil, divided
½ head each green and red/purple cabbage
pinch each kosher salt and freshly ground black pepper
2 T honey
1 T Champagne vinegar or white wine vinegar
8 oz MoC House Chèvre, very cold (or sub labneh or blue cheese if desired)
1 t fennel seeds, toasted and crushed
several small basil leaves
Steps
Preheat grill. Rub cut peaches with 1 T olive oil. Grill just until marked and warmed through, approx. 1 min per side. Cut cabbage into thick wedges, keeping core intact for grilling. Rub cabbage with 1-2 T olive oil and a pinch of salt and pepper, then grill until charred well. Remove cabbage and place onto work surface, cutting away core and rough chopping cabbage a few times. Transfer to serving plate, topping with peaches. Drizzle with honey, remaining olive oil and vinegar. Add cheese (2 oz per serving), a pinch salt and pepper, the crushed fennel and basil leaves. Serve immediately.
