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The Best Damn Peaches You’ve Never Had… August 3, 2006

Posted by steveshotdogs in recipes.
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Ingredients:

  • 5 of 6 Fresh Georgia Peaches
  • Extra Virgin Olive Oil
  • Blue Cheese Crumbles
  • Tupelo Honey

Directions:
Slice Peaches in half. Brush peach halves w/ olive oil. Place cut side down on grill (medium heat) for about 1 of 2 minutes.

Flip peaches over and cook for about 2 more minutes. Remove from grill add blue cheese crumbles to pit area (for best results remove pit).

Drizzle w/ honey and eat.

Sound weird? I dare you to make them, unless of course you are scared….

Serve with a bottle of Miller Genuine Draft, with no beer, just the empty bottle.

Submitted by Nick Harrell.

Comments»

1. elskermeg - August 5, 2006

Oh my god this sounds so good….

2. elskermeg - August 8, 2006

I made these and they WERE the best damn peaches I’ve never had! Photo here. Thanks :-)

3. Pinch My Salt » Blog Archive » Grilled Peaches with Blue Cheese and Honey - August 9, 2006

[...] I stumbled across a crazy site by the name of Steve’s Hot Dogs one afternoon and found this great recipe for grilled peaches. The actual name of the recipe is “The Best Damn Peaches You’ve Never Had…” and now I can say that they come pretty close to the best damn peaches I have had.  These peaches were brushed with oil, grilled, filled with crumbled blue cheese and drizzled with honey.  Unfortunately I didn’t have the Tupelo honey that was specified in the recipe but the bees in Sicily do a pretty good job. [...]

4. bad4shidduchim - August 27, 2008

Just for all the other innocents that might stumble on this and think that you can really disguise blue cheese by putting it in grilled peaches…

The peaches are great. The blue cheese still tastes like disgusting moldy cheese, I’m afraid. I thought this was rather a waste of good peaches.

5. B - February 13, 2011

I’m making these tonight, I’m excited!

6. Rob Harris - January 13, 2012

We’ve just done this with friends, but added ….. small splash of good balsamic (‘4 leaf’) and topped it with walnut. Of course, the important thing is to get really good olive oil …. not the supermarket mediterranean oils. White peaches (freestone) are ideal.
Pretty special!


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