Grilled Peaches with Feta and Ginger Honey

Photo by Linda Campos / Styled by Catrine Kelty

A perfectly juicy, peak-season peach from a local orchard needs nothing other than to be eaten out of hand while standing over the kitchen sink. But if you’re lucky enough to be faced with a bounty of the stone fruit or get tired of sticky juice dripping down your forearm, try charring peach halves over the grill and pairing them with briny feta and ginger-infused honey. The sweet and savory combo is an easy-breezy summer appetizer. Choose fruit that is ripe and fragrant, but still firm. If you don’t want to light up the grill, a cast-iron grill pan works just as well.

Serves 4

1 (3-inch) piece of ginger
½ cup honey
1 teaspoon apple cider vinegar
4 peaches, halved and pitted
neutral oil, such as avocado, for brushing
8 ounces feta cheese

Peel the ginger, thinly slice, then cut into matchsticks. In a small pot, combine the ginger and honey and bring to a boil. Stir in the vinegar and remove from the heat. Set aside to cool while you grill the peaches.

Prepare a charcoal grill for medium heat, or turn a gas grill to medium. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil.

Lightly brush the cut sides of the peaches with oil and grill for 1–2 minutes, or until you have nicely charred grill marks.

Divide the peach halves and feta among four plates. Spoon over the ginger honey and serve. Garnish with mint if you like.

This recipe appeared in the Summer 2024 issue as part of a larger story on Honey.