Drizzled With Honey and Lemon Zest
Peaches are coming to Seattle and some have already arrived from warmer parts of the country. Bins full of soft, sweet, fuzzy delights, exhilarating the senses with smells of summer. And you dear reader, will be prepared. You’ll temporarily loose rational consciousness in a dizzy buying spell, filling your paper bag with yellow and white peaches, nectarines and plums. You come up for air in the privacy of your kitchen, bags overloaded, counters full and ask, “What am I going to do with all this?”
Among the many ideas, stone fruit jam (see blog ‘search’ section), peach rhubarb sangria (ditto) and steak salad with plums (ditto), I bless you with this delicacy. I struggle a bit when writing recipes for fresh, seasonally ripe produce. It’s already so perfect. That said, I do it anyway, but with hope of minimal interruption of it’s natural state.
Foodie Advise: You need just a touch of bleu cheese here; choose something that has not been pre-crumbled. If at a grocery store, look in the odds & ends basket where they sell $2-$4 pieces or if you’re at a cheese shop/farmers market, you can have them cut it off the wheel for you. Just ask for a tiny amount.
Serve this as an appetizer or dessert, 1-peach per person will be plenty. It only takes a few moments to cook so if you’re serving a group, baste with honey beforehand and bake when you’re ready to serve. Smear left-overs on toasted crusty bread for breakfast.
2 peaches, ripe, washed, sliced in half, seed removed
2 tablespoons honey
1/8 teaspoon lemon zest
1 tablespoon bleu cheese
Keywords: peaches, ripe, bleu cheese, broil, honey, lemon zest, Seattle