Grilled Stone Fruit with Farmer’s Cheese and Spiced Honey Almonds

Prep Time
20 min
Cook Time
15 min
4 servings

A summery medley of grilled stone fruit and toppings, this dish screams fresh, seasonal and oh-so-good.



Spiced Honey Almonds

Nonstick cooking spray
cups skin-on almonds
cup clover honey
Tbsp sugar
tsp ground allspice
pinch freshly grated nutmeg
Fine sea salt

Grilled Stone Fruit

stone fruits, ripe yet firm such as peaches nectarines
- 6 ripe yet firm stone fruits, such as peaches, nectarines and plums, halved and pitted
Canola oil, for brushing
Kosher salt and freshly ground black pepper
cup farmer's cheese


Step 1

Preheat the oven to 325ºF. Lightly spray a baking sheet with nonstick spray.

Step 2

Spread the almonds on the prepared baking sheet, then transfer to the oven and toast lightly, 8 minutes.

Step 3

Combine the honey, sugar, allspice, nutmeg and a pinch of salt in a small saucepan over medium heat. Bring to a simmer and cook until the sugar melts.

Step 4

Put the toasted almonds in a small bowl and toss with half of the honey mixture until evenly coated; reserve the remaining spiced syrup. Using a heat-proof spatula (the mixture will be hot), spread the coated almonds in an even layer on the baking sheet. Set aside until hardened, 15 minutes to 1 hour–the almonds will remain slightly sticky. Once hardened, coarsely chop or use whole.

Step 5

Heat a grill pan over medium-high heat until very hot. Brush the cut sides of the fruit with a bit of oil and sprinkle with salt and pepper. Grill the fruit, cut-side down, to mark and caramelize slightly, about 2 minutes. Brush the tops with a bit more oil, sprinkle lightly with salt and pepper and then flip and grill on the reverse side just to soften slightly, 1 to 2 minutes more.

Step 6

Transfer the grilled fruit to a platter, cut-side up. Dollop the farmer’s cheese around the fruit, drizzle some of the reserved spiced syrup over everything, and scatter the almonds on top. Serve immediately.

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