GRILLED PEACH HALVES STUFFED WITH CHEESE AND CHIPOTLE RASPBERRY PUREE

Grilled Peaches

Ingredients Weight Measure
Brown sugar 2 Tbsp.
Lime juice 2 Tbsp.
Raspberry vinegar 3 Tbsp.
Peaches, ripe, cut in half vertically, pits removed, skin on 2 ea.
Pecans, finely chopped, for garnish 1 Tbsp.

Cheese Filling

Ingredients Weight Measure
Cream cheese, at room temperature 2 Tbsp.
Goat cheese, at room temperature 2 Tbsp.

Raspberry Puree

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Frozen raspberries, slightly thawed 1-1/2 cups
Lemon juice 1 tsp.
Sugar 1 Tbsp.

Method

  1. To make Grilled Peaches, combine the brown sugar, lime juice, and vinegar in a small saucepan and simmer for 10 minutes to thicken slightly. Remove from the heat, allow to cool, adding the peaches and marinating for an additional 20 minutes.
  2. To make Cheese Filling, in a small bowl, mix the cheeses together and let sit at room temperature for 30 minutes to blend the flavors.
  3. To make the Raspberry Puree, place all the ingredients in a blender or food processor and puree until smooth.
  4. Remove the peaches from the marinade and place them on an oiled grill. Grill them flesh-side down over a medium-hot fire for 2 to 3 minutes until the grill marks show. Turn and grill until the peaches are soft.
  5. To serve, spoon some of the Raspberry Puree on a dessert plate, place the peach cut-side up on the sauce. Put a dollop of cheese in the center of the peach, top with additional puree and garnish with the pecans.

Yield: 4 servings

* The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese.